Ingredients for Pandan Coconut Muffins
- Self Rising Flour
- Caster Sugar
- Eggs
- 1 cup coconut milk (from a can or carton)
- (Amount needed to reconstitute coconut milk powder - if using powder. If using canned or carton coconut milk, omit water)
- Oil
- Pandan Extract
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How to Make Pandan Coconut Muffins
- Preheat oven to 375°F (190°C). Line an 8-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups self-rising flour (or 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt), 1/2 cup granulated sugar, and a pinch of salt.
- In a separate bowl, whisk together 1 cup coconut milk (from a can or carton), 1/4 cup vegetable oil, 1 large egg, and 1-2 teaspoons pandan extract (adjust to your preferred intensity).
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be slightly lumpy.
- Spoon the batter evenly into the prepared muffin cups, filling each almost to the top.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins will overflow slightly during baking!
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
50g
Fat
9g
Carbs
11g
