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Saturday, March 20, 2010

Pandan Muffins

  • 250g Butter (Room Temperature)/ 275g Caster Sugar/ 4 Eggs/ 380g Self Rising Flour/ 2 Tsps Pandan Paste/ 1 cup Coconut Milk (Plus optional: 6 Pandan leaves blended with Milk)/ Melted White Chocolate (optional)
  • Preheat oven to 180 C and line two cupcake trays.
  • Using an electric mixer, cream butter and sugar together until light and creamy. Then mix in eggs one by one.
  • Sift in the flour, then add the coconut milk and pandan essence. Fold until well combined.
  • Spoon 1 tablespoon of batter into each cupcake case.
  • Bake for 30-35 minutes or until golden brown. Drizzle with melted white chocolate once cooled.
  • After cooled, store in air tight container. The cupcakes can keep for 3-4 days.

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