Tag: muffins

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Cempedak Muffins

Cempedak Muffins

Often called the ugly cousin of the jackfruit, cempedak is a tropical superfruit native to Southeast Asia Malaysia, Indonesia, Thailand, Myanmar and Vietnam 

Cempedak’s aromatic, custard-like flesh can be eaten fresh or cooked — it can be fried or its pulp creamed to make jams and cakes. Its hard seeds are also edible – boiled, roasted or deep fried like tempura.

Known for a wide range of health benefits, this fruit is rich in vitamins and minerals, and is known for its cancer-preventing and eye-nourishing properties. 

What you’ll need

  • 120g of unsalted butter, room temperature
  • 3/4 cup of castor sugar
  • 2 eggs
  • 2 cups all purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cups cempedak puree
  • Half cup milk

How to make it

  1. Preheat oven to 180 deg C/ 350 deg F.
  2. Sift flour, salt and baking powder together in a bowl.
  3. Beat sugar and butter till light and fluffy.
  4. Add in eggs, one at a time.
  5. Beat until light and fluffy.
  6. Fold in flour mixture and milk, alternating between both, until well combined.
  7. Mix in 1 cup of cempedak puree.
  8. Spoon batter into muffin cups then top with a teaspoon of cempedak puree and cover again with a bit of batter.
  9. Bake in the oven for 20 mins or longer until a skewer inserted in the middle of a muffin comes out clean.
  10. Cool on a wire rack and enjoy the aromatic taste!

Notes:

  • Cempedak puree can also be replaced with jackfruit
  • If using canned jackfruit, get the yellow (instead of green) jackfruit and reduce sugar in recipe.
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Goji Berry and Carrot Cupcakes

Goji Berry (wolfberries) and Carrot Cupcakes

This child-friendly, nutrient-dense carrot cake recipe is enhanced with the addition of goji berries, or wolfberries. Often called a superfood, goji berries are packed with a whole load of nutrients. Containing all eight essential amino acids and a high levels of healthy antioxidants, Goji berries are known for their anti-aging effects, and benefits to eye and immune health.

What you’ll need

  • 1 cup unbleached all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2/3 cup vegetable oil
  • 1/3 cup firmly packed light brown sugar
  • 4 eggs
  • 2 medium sized carrots, scrubbed and shredded
  • 1/3 cup goji berries

How to make it

  1. Preheat oven to 350 deg F/ 180 deg C.
  2. In a bowl, sift together flour, cinnamon, salt, baking powder and baking soda.
  3. In a separate bowl, beat oil, brown sugar and eggs together well.
  4. Add sifted ingredients and mix only until just combined. Fold in grated carrots and goji berries.
  5. Line a 12-cup muffin (or 24-cup mini muffin) pan. Fill cups two-thirds full and bake for 20-25 minutes (15-18 minutes for mini muffins) or until a toothpick inserted in the centre comes out clean.
  6. Remove tin from oven and cool for 10 minutes
  7. Remove cupcakes from tin and allow to cool before serving or frosting.
  8. Keep in the fridge in an airtight container for several days

Notes:

  • We used a mix of purple and orange carrots, either can be used.
  • As this cupcake is oil-based, it can be eaten straight out of the fridge.