Coconut Cream Muffins with Fruit Pulp

Muffins with coconut cream

Muffins after such a long gap. I have been baking bread for quite a continuous stretch of several weeks - mainly for breakfast. But bread also does double duty for other meals as sandwiches too.

So, this muffin came about because of leftover coconut cream from making kuih bingka.

Ingredients
Wet:
100ml of coconut cream (added about 3 tbsp of water later as the muffin mix was a little dry)

1 egg, beaten
4 tbsp of vegetable oil
(sugar to taste .. start with 2 tbsp, I omitted sugar as I wanted a bread-like muffin)
fruit pulp from juicing 1 apple, 1 carrot, 1 inch of ginger (microwaved for 2mins)

Dry:
a pinch of salt
1 tsp of baking powder
1.5 cups of all purpose flour

1) Mix the wet ingredients together. Hold the water until you are doing the muffin mix.
2) Mix the dry ingredients.
3) Pour the wet mix into the dry mix. Do not overmix the muffin dough as the texture will be dense after baking.
4) Once the liquid has been incorporated into the flour, scoop the dough into the muffin tray.
5) Bake at 180C for about 20mins or until a skewer comes out clean.

Note: If a higher rise or fluffier texture is preferred, you can use 1.5 tsp of baking powder and/or add another egg. The dough mixture will be wetter with another egg, so the additional water may not be needed.

Separated the wet and dry mix - so as not to overmix the muffin dough.

Muffin mix.

Divided into 2 trays.

My oven can just fit the 2 trays. Maybe should have proppe up the slanted tray.

Didn't rise a lot - most likely because of the heavy fruit pulp.

Texture is light enough, not dense.