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.

Comments

Spicy Sour Mustard Green Stew (Tua Chai / Choy Keok / Chai Boey)

The elusive vegetable - Mustard Green - only found in the fresh markets (in Singapore), rarely in the supermarkets. There are quite a few write-ups about this post-Chinese-New-Year brilliant recipe to use up leftover meats. Leftover as in roast meats and pig trotter stewed meats that no one wants to eat anymore after over-indulging on rich dishes for several days. So, a genius person of olden days made a stew of these meats with assam (tamarind), dried chillies and mustard green vegetable to absord all the flavour. https://www.malaysianchinesekitchen.com/chai-boey-mustard-greens-stew/ https://www.rotinrice.com/chop-suey-soup-chai-boey/ https://beyondnorm.com/2017/03/19/choy-keok-recipe/ http://www.msyummylicious.asia/2016/02/hot-and-sour-chinese-mustard-vegetable.html I wanted to make this dish but had no 'leftover meats'. So, I started to collect my meats from the supermarket best buys' section for roast spring chicken and pork. I ate a little of the fresh roa...

Homemade Vinegar Chilli Sauce (cili cuka)

Homemade chilli sauce. Simple homemade chilli sauce, similar to the chilli sauce served with chicken rice. For blending: Red chillies - 10-15 Garlic - 5-7 cloves Ginger - 2inch For mixing: Vinegar - 50ml to start with, the chilli sauce should not be too watery, the sour, tangy taste should be there Sugar - 1.5-2 tbsp Salt - 1 tsp Unfortunately, in true homemade style, I learnt to make this from my mum without measurements. Just a sense of proportion that there should be more chilli than garlic and less of ginger. Of course, the vinegar, sugar and salt are similarly adjusted to taste. Too spicy - add salt, sugar. Too bland - add salt, vinegar. Just mixing all these ingredients together is sufficient, no cooking is required. The vinegar, sugar and salt are preservatives. But I always make sure the chillies, garlic and ginger are washed and dried before I blend them. Also, discard some chilli seeds, otherwise, it will be very spicy. For slow consumption, I keep the bott...

Okinawan Spinach

A friend gave me a cutting of Okinawan Spinach. Yay, new vegetable to try planting. The leaves can be eaten raw or cooked. https://en.wikipedia.org/wiki/Gynura_bicolor Gynura bicolor, hongfeng cai 紅鳳菜, okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb. Since most of the leaves needed to be removed for the rooting, I made a salad. This was a 'Global' Salad with Okinawan Spinach, Mexican Asparagus, Malaysian cucumber and cherry tomatoes, Argentinian blue berries and NZ salad dressing! In future, if I grow this vegetable successfully, I will stir fry it with sesame oil and ginger. https://en.wikipedia.org/wiki/Gynura_bicolor According to Chinese food grouping, Gynura bicolor is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve a balance. After m...

mycookerygarden

Search This Blog