Pandan Muffins

choc chip cookies, sour cream cheesecake and pandan muffins - all made in one morning

Recipe adapted from American muffins recipe that I copied from somewhere ages ago.

AMERICAN MUFFINS

Ingredients

• 225g (1 ¾ cup) plain flour
• 3 ½ tsp baking powder
• 100g sugar
• pinch of salt
• 250ml (1 cup) milk
• 1 egg
• 120ml (1/2 cup) corn/sunflower oil
• ½ tsp vanilla essence

Method

1. Preheat the oven (not fan-forced) to 200°C.

2. Sift the flour, baking powder and salt into a bowl.

3. Add the sugar.

4. Mix egg, oil, essence and milk together, then pour into dry ingredients. Blend quickly (mixture will be a bit lumpy)

5. Spoon into paper cases placed in patty tins (3/4 full) and bake for 15-18 minutes. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.

6. Makes 15 medium or 12 large muffins

Variations

Blueberry and lemon

1. Add 200g blueberries and rind of ½ lemon
2. Chocolate chips

Use 175g flour and 40g cocoa

100g choc chips

½ tsp vanilla essence

3. Breakfast muffins

100g wholemeal self-raising flour

125g plain four

75g sugar

100g chopped apricots (dried)

1 tabsp honey

4. Cranberries/Raisins

Add a handful of dried cranberries/raisins

5. Pandan

Add a few drops of green pandan essence instead of vanilla essence and substitute part/all of the milk with coconut milk/cream

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