Posted on by rsung

Pandan muffins

Time: 20 min prep / 25min bake
Servings: 12 muffins + 5 mini OR 24 mini + 5 regular
Rating: 4.5/5

Recipe by Hannah from The Plant Based Wok: https://theplantbasedwok.com/vegan-coconut-pandan-muffins/#tasty-recipes-3469

INGREDIENTS

  • 1.5 cup whole milk
  • 1 tsp lemon juice
  • 2 cups flour
  • 2.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup desiccated shredded coconut (unsweetened)
  • 1/2 cup sugar
  • 5 tbs coconut oil, melted
  • 1/2 cup full fat coconut milk
  • 1/2 tsp pandan extract
  • 1/4 cup desiccated shredded coconut (unsweetened) topping

INSTRUCTIONS

  1. Preheat oven to 375 deg F.
  2. In a small bowl, combine milk and lemon juice, set aside to curdle.
  3. Large bowl: mix together flour, baking powder, baking soda, salt, and coconut.
  4. Medium bowl: Cream together sugar, coconut oil, coconut milk, and pandan extract. Mix in curdled milk.
  5. Pour pandan coconut mixture into large bowl. Mix together until just combined.
  6. Divide batter into muffin tin, fill to the brim. Sprinkle with shredded coconut.
  7. Bake until toothpick in the center comes out clean, ~20min for regular muffins, ~12-14min for mini muffins.

Thoughts
Really wanted to bake something with the pandan extract from the Asian grocery store. This recipe has a good pandan flavor, the coconut is not over powering, a little on the oily side but still a light fluffy texture inside. Muffin mixture is quite wet, similar to pancake batter, I used a ladle to fill the muffin tin.