D'Open Kitchen

COOKING FOR THE SOUL

Pandan Muffins

Name: Pandan Muffins
Prep time: 15 min
Cook time: 30 min
Ingredients: 180 gm butter (room temperature); 140 gm castor sugar; 2 tsp baking powder; 220 gm plain flour; 80 ml milk; 2 tbsp coconut cream; 2 eggs; 1 tsp pandan paste; Vanilla essence; muffin cups

Recipe by

Trish yee

Indulge in the delightful essence of our Pandan Muffins, a taste of tropical elegance brought to your table. These scrumptious treats boast a tender crumb infused with the subtle yet distinctive aroma of pandan leaves, reminiscent of lush gardens and exotic flavors. Each muffin is a harmonious blend of fragrant pandan and delicate sweetness, creating a symphony of taste that dances on your palate. Whether enjoyed as a morning pick-me-up or a delightful afternoon tea accompaniment, our Pandan Muffins offer a uniquely British twist on a Southeast Asian classic, bringing a touch of sophistication and warmth to every bite.

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Prep Time 15

Cook Time 30

Course Dessert

Cuisine Singapore

Servings Pieces

Ingredients

180 gm butter room temperature
140 gm castor sugar
2 tsp baking powder
220 gm plain flour
80 ml milk
2 tbsp coconut cream
2 eggs
1 tsp pandan paste
Vanilla essence
muffin cups

Instructions

Preheat oven to 180 deg C.
Combine ﬂour and baking powder, sift and set aside.
Beat butter and sugar until fluffy and white. Add the eggs one by one. Spin a medium speed until well blended. Add the flour mixture alternately with milk until finish (part by part). Then add vanilla essence and pandan paste, mix well.
Fill the batter into the muffin cups 2/3 full and bake for 20-25 mins.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.