Yield:
12 Muffins
200g all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
120g sugar
200ml coconut milk
100ml corn oil
2 eggs
5 pandan leaves
1/4 tsp pandan essence
Preheat oven at 190 degC. Line muffin tray with paper cups.
Blend pandan leaves with half of the coconut milk. Strain to discard pulp.
Sift flour, baking powder, baking soda and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.
Make a well in the middle. Add pandan juice of Step 1 and the remaining ingredients. FOLD to incorporate dry ingredients into wet ingredients. The batter should be a bit lumpy. DO NOT BEAT or STIR. This will over mix the batter.
Divide batter into 12 muffin cups. Bake in preheated oven for 20 minutes.
Bake at upper shelf of oven until muffins are well risen. Transfer to middle shelf ,if required, when the surface starts to become burnt. Test muffins with skewer to make sure they are cooked.
Transfer to wire racks to let cool.
Updated: 7/9/2009 9:14:32 AM