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Pandan Muffins Recipe
by Padma Priya Manikam

Pandan Muffins

Pandan is a fragrant leaf that is widely grown all over Malaysia and it is used in cooking for added flavour. This is a simple recipe adapted from irmadilondon.blogspot and can be had over tea-break, coffee morning or a picnic.

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  Malaysia Malaysian
Cook time: Servings: 1

Ingredients

  • 200g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp salt
  • 120g castor sugar
  • 200ml coconut milk
  • 100ml corn oil (may reduce the quantity to half)
  • 2 eggs
  • 1tsp pandan paste
  • 1/2tsp pandan essense
  • Option: If you do not have the paste and essence, you may blend 5-7 pandan leaves with the coconut milk.
  • Option: May add a drop of green colouring.
  • Topping: sliced or chopped almonds

Directions

  1. Sift the flour with bicarbonate soda, baking powder and salt. Then add the sugar.
  2. Whisk/Mix the coconut milk, eggs, corn oil and pandan flavours
  3. (do not worry if the batter appears lumpy). At this stage you may add a drop of green colouring if the batter appear too light in colour.
  4. Pour the batter into individual muffin paper and topped with the almonds.
  5. Bake in a pre-heated oven at 190 degree for 20 minutes or till the toothpick comes clean.
  6. Tip: Do not over-mix the batter for too long and do fill the muffin paper till almost full for better rising!