Though I do not know much bout Donna Hay but I did flipped through her magazines and books before in MPH. I did that a lot last time during my internship, at lunch break. I used to gather a bunch of food magazines and recipe books, grab a nice lawn chair; yes they have that in Midvalley MPH with a nice “garden-like” surrounding. All I know is that she uses straightforward and simple approach in her recipes, which many including me simple love it.
Therefore I’m going to take it out of its misery and put it to some good use. I am going to make
When I look at the recipe from Nic, I found that it was for 12 muffin tins. All I have was a 6 cup muffin tray that fits in snugly in my mini oven, which you all know quite well; therefore I halved everything, which I think, did not work out that well. I got the same problem again when I added in the flour and found it too dry, I wonder what am I doing wrong considering it a deja-vu, since I had the same problem with my Chocolate Chip ‘Orange’ Cookie. Anyway, I was compelled to use orange juice again but then it struck me that it would not go well with pandan kaya that I would be using. So I guess I would just use milk, which I have to brew from the milk powder; I ran out of fresh milk. Then when I scooped it into my muffin tray, I found I can only make up to 5. I wondered why again.
Next, when I scooped in the kaya, the lazy me had just grab the nearest possible thing in sight, my chopstick, to swirl it and I nearly messed it up. Anyhow, it ended up not bad looking. I guess it was not that attractive as the pandan kaya had a very light green colour which does not really stand out like how nutella would have. Nonetheless, it looks sweet. There are even some with swirl of sticky kaya remaining on the top! The cupcake is soft cake texture with a hint of pandan. Real nice. Thanks to Nic for a very versatile and adaptable recipe.
Pardon the conversions as I do not know how to halve 3/4 cup. Use your imagination.
70g butter, softened
1.5/4 cup white sugar 1 egg
1 egg white
1/4 tsp vanilla
3 tbsp milk
66 g ap flour
Pinch of salt
1 tsp baking powder
Pandan kaya
Grease 5 holes of the muffin tray with butter.
Cream together butter and sugar until light.
Add in eggs one at a time, until fully incorporated. Add vanilla.
In a bowl, mix in flour, salt and baking powder then stir it into batter and mix until uniform.
Add in milk and stir till incorporate.
Fill up the muffin tray bout 3/4 full each with batter.
Top each cake with 1 tsp kaya and swirl it in with a toothpick (if you’re wiser).
Bake for 20 minutes.
Remove to a wire rack to cool completely.
Make 5 sweet looking muffins.
Update: Get the round up over at winosandfoodies. Enjoy!