Pandan Muffins are great for breakfast or for an
afternoon treat, and I found an interesting recipe for coconut & pandan
muffins from Melting Wok that I would like
to share with you. These muffins are not very sweet, and the batter rises up
and cracks on the top as it should. They also come out in a beautiful shade of
light green, which makes them perfect for this summer season!
INGREDIENTS
1 1/2 cups all purpose flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 tsp Pandan extract
1 egg
70 ml cooking oil
90 ml coconut milk
150 ml water
12 muffin/cupcake liners
1 1/2 cups all purpose flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 tsp Pandan extract
1 egg
70 ml cooking oil
90 ml coconut milk
150 ml water
12 muffin/cupcake liners
STEP ONE
Preheat oven to 190°C (375°F). Line paper cups on a muffin tray, set aside.
STEP TWO
In a bowl, lightly beat the eggs, add water, coconut milk, oil, pandan
extract, salt, sugar, baking powder and mix well.
STEP THREE
Sieve the flour, and slowly pour into the mixture,
mix well, and set aside.
STEP FOUR
Scoop the muffin mixture onto the muffin cups until
2/3 full.
STEP FIVE
Bake for 20 to 25 minutes or until a light brown crust appear or cracks out
of the muffin top.
Source:
www.meltingwok.com
No comments:
Post a Comment