Butter and Pandan Kaya Muffins

Butter and Pandan Kaya Muffins

(Sweet quote: Fun with muffin-ing)

Ingredients:

- 1½ cup plain flour (190g)
- 1½ eggs, beaten
- ½ tbsp baking powder
- 1 cup caster sugar (170g)
- ½ cup (125 ml) milk
- 1 tsp vanilla essence
- 65g butter, cut to small pieces and softened

- Few drops pandan essence

Filling:

Frozen butter dices

Scoops of cold Kaya

Some coarse sugar

Steps:

- Place baking cases in muffin tins

- Pre heat oven at 180°C

- Sift flour, baking powder and sugar together, and mix well.
- Add butter, milk, vanilla extract and eggs

- Stir to mix and do not over-stir as it will result to get a tough texture. Lumpy is fine.
- Spoon the mixture into the cases about a quarter full.

- Add some frozen butter and coarse sugar and fill up to about 2-third.

- Bake for 15-20 minutes in preheated oven at 180°C or until slightly golden brown.

- Allow to cool for several minutes before serving.

- Store for a day in an airtight container.

- As for the pandan flavour, simply add the pandan essence once the butter mixture is done. – Mix well to get the green color, fill the case to a quarter then place a scoop of kaya, add some coarse sugar and fill up to about 2-third.

Optional:

- Dice some berries, like strawberries, raspberries or cranberries. Freeze them first and mix in the butter muffin mixture to have some really good fruity berries treat.

- Fruit jam works wonder too.

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