Pandan Muffin Top with Raisins

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I know there are many kinds of muffin in the marketplace but I like to make something that is with Nyonya fare. It is very easy to do and you will have no fuss in making them in one afternoon. This is what I did and wow lah I have wonderful fragrant smell and moist muffins. Try it and you will know what I meant.




2¼ cups all-purpose flour

1½ tablespoon baking powder

¼ teaspoon salt

3 large room temperature eggs

5 tablespoons raw sugar/granulated sugar (I used raw sugar)

¾ teaspoon pandan paste

1¾ cups coconut milk

1 tablespoon canola/vegetable/corn oil for greasing the muffin pan



Preheat the oven to 350°F. Grease a 12-muffin pan tray with canola/vegetable/canola oil.

Place the all-purpose flour, baking powder, raw sugar/granulated sugar, salt in a mixing bowl and whisk together to combine well. In a new mixing bowl with eggs, pandan paste and coconut milk and whisk until well mix.

Add the coconut milk mixture into the flour mixture and whisk until a batter is formed. Do not over beat. Use a ¾ measuring cup and scoop the coconut batter into each muffin cup. Do not over fill to the edge of the muffin cups. You may line the muffin pan with cupcake paper liner. Sprinkle some golden raisins on the top of each muffin. Transfer the muffin tray to the preheated oven and bake for 18-20 minutes. Remove from oven and let them cool down for 5 minutes before removing them.



This entry was posted in Desserts and Pastries, Peranakan (Nyonya), South-East Asian Goodies. Bookmark the permalink.

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