There are numerous recipes from the Cookbook 'In Love With Pandan' which I love to try. Anyway, I have to cos' I bought a bottle of Pandan Paste recently. Must make use of it soon to replace home-made paste.
These muffins are easy to make. They are soft, moist but dense. The texture is quite close to steamed cakes but slightly more fragrant from the baking. The pandan flavour is not that intense and no oil is used in this recipe. Why? Perhaps, this is why the muffins turned out chewy. Is there a typo error? If you are brave enough, do try this recipe otherwise forget it cos' I'm not too happy with the outcome.
Ingredients
[makes 5-6 large muffins]
200 gm superfine flour - sifted
2 tsp baking powder
70 gm caster sugar [I used 50 gm]
1/2 tsp salt
60 gm raisins - rinsed, drained and chopped
235 ml milk
1 egg
1/4 tsp pandan paste [I used 1/2 tsp]
[makes 5-6 large muffins]
200 gm superfine flour - sifted
2 tsp baking powder
70 gm caster sugar [I used 50 gm]
1/2 tsp salt
60 gm raisins - rinsed, drained and chopped
235 ml milk
1 egg
1/4 tsp pandan paste [I used 1/2 tsp]
- In a mixing bowl, sieve flour and baking powder, stir in the sugar, salt and raisins. Mix well.
- In another bowl, pour in milk and add in the egg and pandan paste. Stir well.
- Pour liquid mixture into flour ingredients. Mix well and set aside for 10 minutes.
- Meanwhile, lightly grease a muffin tray and preheat oven at 190 degrees C.
- Fill muffin moulds with batter until 80% full. Bake in oven for 15-20 minutes.
- Remove and allow to cool slightly before serving.
I'm linking this post with Cookbook Countdown Event#4 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray
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