Skip to main content

Pandan Muffins

Finally baked today yippee! Made pandan muffins this morning, cos muffins are the fastest and easiest way to get your baking craving fixed. And I can bring bring these muffins to work too for snacking.


I got the original inspiration from My Muffin Lab, but I made my own adjustments. So here's what I used against what is the original recipe:

2 cups cake flour (2 cups self-raising flour)
3/4 cup sugar
1 1/2 tsp baking powder (NA because they used self-raising flour)
2 eggs
200ml Kara coconut cream (1/2 cup coconut milk + 1/2 cup milk)
1 cup canola oil (3/4 cup vege oil)
2 tsp pandan kaya paste (1 tsp pandan paste)
  1. Mix the dry ingredients in a small bowl and the wet ingredients in a big bowl. Surprisingly the coconut cream and oil mix together very well! Haha.
  2. Add the dry ingredients into the large bowl and mix only till combined.
  3. Transfer to muffin cups (abt 2 tbsp of batter per cup), I got 12 muffins!
  4. Bake at 180 degrees Celsius for 27 minutes.


Ahhh so pretty. But the muffin didn't stick much to the muffin cup though. Maybe too much oil for a muffin? Haha. But look inside!!!


Very moist muffin. And yummy! Maybe I could cut down on the oil. I thought it'd compensate for the lack of milk. Cos my milk turned sour already boohoo.

It's been a tiring weekend. My body is aching everywhere and I am not done with ironing. Slowly-slowly cycle.
Labels:

Comments

Post a Comment

Popular posts from this blog

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...
1 comment
Read more

Stir Fried Udon

My baby loves this! Recipe adapted from here . 1 onion, sliced 3 cloves garlic, minced 2 packets udon noodles 1 carrot, julienned  250g mushrooms 2 chicken fillet, sliced 2 stalks spring onions 3 tbsp dark soy sauce 2 tbsp oyster sauce 1 tbsp sushi vinegar (replacement for mirin) 2 tsp brown sugar 1 tsp artificial vinegar Recipe doesn't call for onion and garlic but those are pretty much base ingredients for stir fries so might as well. Made this for quick lunch for the kids since they were home alone. 
Post a Comment
Read more

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...
Post a Comment
Read more