Pandan Muffin

Pandan or screwpine leaves, also known as asian vanila is one of my favourite ingredients. They are very fragrant and taste devine. My girls and  I crave pandan chiffon cake every now and then but with three kids I don't get to bake it as often as I would like to. This pandan muffin is a shortcut version. They are so easy to make, very moist and taste beautiful. They are also good for lunch box because of their "cool" green colour. 

You can get the  pandan paste from most asian grocer. Try to get Koepoe Koepoe brand from Indonesia which is very thick and has beautiful colour and aroma.

pandan paste - koepoe koepoe brand

Pandan Muffins

Makes 12 muffins

Ingredients

2 cups self raising flour
3/4 cups castor sugar
2 eggs
1/2 cup coconut milk
1/2 cup milk
3/4 cup vegetable oil
1/4 tsp salt
1 tsp pandan paste


Method

• Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
• Mix flour and castor sugar.
• Combine milk, coconut milk, oil, egg and pandan paste in a separate bowl and whisk lightly.
• Pour into flour mixture and stir with a fork until just combined. Do not overmix.
• Spoon batter into muffin tins about 3/4 full.
• Bake for 25-30 minutes or until slightly browned on top.
• Let cool in the pan for 5 minutes before turning out.
• Enjoy.

Lime Curd Muffins

A friend of ours called one morning asking if I wanted to make tart. Apparently, he had lots of limess from his tree. Who would say no to that? He came with a bag of lovely limes so I decided to make mini lime meringue tarts. They are divine and finished within hours but I was left with some lime curd. I made the lime curd muffins the next day. It was another hit! The muffins were delicious and moist with a tangy bite. I didn't think the kids would like them because of the tartness but they couldn't stop eating them. So go ahead and make this especially if you have some lemon curd sitting in the fridge.

lime curd muffin - no toppings

For the lime curd, I used Gary Mehigan's recipe from Masterchef Australia. It is a really easy recipe as you just need to microwave it and the curd is beautifull and really tangy!

Lime Curd Muffins

Makes 12 muffins

Ingredients

1 1/2 cups (220 gr) self raising flour
3/4 cup milk
2 eggs
1/2 cups castor sugar
1/2 cup vegetable oil
juice of 2 limes
rind of 2 limes, finally grated
1 tsp vanilla essence
lime curds (see below)

Method

• Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
• Mix flour and caster sugar.
• Combine milk, juice, oil, egg and lime rind in a separate bowl and whisk lightly.
• Pour into flour mixture and stir with a fork until just combined. Do not overmix.
• Spoon batter into muffin tins about 1/3 full, spoon a tablespoon of curd then spoon the muffin butter on top of the curd until about 2/3 full.
• Bake for 20-25 minutes or until browned on top.
• Let cool in the pan for 5 minutes before turning out.
• Once cool, spoon a tablespoon of curd on top of the muffin.
• Enjoy.

lime curd muffin

Lime Curds
Gary Mehigan - Masterchef Australia

Makes approx. 2 cups 

Ingredients
3 whole eggs
2 egg yolks
170g (3/4 cup) caster sugar
125g unsalted butter, cubed
finely grated rind of 2 lime
200ml lemon juice, from about 3 big limes
http://cornercafe.wordpress.com/

Method

• Beat whole eggs, egg yolks and sugar in in a microwave-safe bowl until incorporated. Add butter to the egg mixture.
• Add grated lime rind and lime juice,stir and place into microwave.
• Microwave, uncovered, on medium for 1 minute then stir. Repeat 8 times or until the mixture thickens. 
• Store in sterilized jar in the refrigerator.