Vietnamese · Dessert
Coconut Pandan Muffins
A Vietnamese-inspired take on the humble muffin, these tender cakes are scented with pandan and coconut milk, turning a pale jade-green as they bake, then finished with a scattering of toasted coconut for crunch.
$1
12 minsPrep
19 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
343Calories
5.3gProtein
18.9gFat
38.7gCarbs
16.2gSugar
1.4gFiber
378mgSodium
52mgChol
15.6gSat Fat
123mgPotassium
21mgCalcium
2mgIron
0.1mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining holes with water.
2
Sift the all-purpose flour, baking powder and salt into a bowl, then whisk in the sugar.
3
In a separate bowl, whisk the coconut milk with a few drops of pandan extract (or pandan juice if using fresh leaves), the beaten egg, melted coconut oil and vanilla extract until smooth and pale green.
4
Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain; do not overmix.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back lightly.
7
Transfer the muffins to a wire rack and let cool for 10 minutes.
8
Scatter the toasted desiccated coconut over the tops of the warm muffins before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1.1 oz30g sugar white
- 0.1 oz3g baking powder
- 1.4 oz40g mixed with pandan extract coconut milk
- 5/85/8 eggs, lightly beaten (28g)
- 0.7 oz20g melted and cooled coconut oil
- 0.1 oz2g vanilla extract
- 0.3 oz8g toasted coconut desiccated
- 0 oz1g salt
