Sunday, December 18, 2016

龙眼红糖马芬蛋糕 Longan Brown Sugar Muffins

Today I am trying out this super easy and tasty muffin recipe to use up the dry longans which was originally bought for making desserts but yet to be realized.

Longan Brown Sugar Muffins

Ingredients 材料
110g Water 清水
90g Dry Longans 龙眼干

60g Brown Sugar 红糖
2 Eggs 鸡蛋

120g Plain Yoghurt 原味酸奶
100g Salad Oil 沙拉油

160g Cake Flour 蛋糕粉
1/4 Tsp Baking Soda 小苏打粉
1/4 Tsp Baking Powder 发酵粉

30g Walnuts 核桃

Method 做法

Combine (A) into saucepan and boil under low heat until the longan softens and water evaporated. Set aside.

Combine (D) together into another bowl and sift till mixed. Set aside.

In a mixing bowl, whisk eggs with sugar (B) till dissolved. Stir in yoghurt and salad oil to combine.

Add sifted flour mixture (D) into the egg yoghurt mixture and lightly fold to combine.

Lastly fold in (A) and (E) to combine.

Spoon mixture into prepared muffin liners 3/4 full.

Bake in the middle rack of a preheated oven at 170C degrees for 15 mins. Lower the heat to 150C degrees and bake a further 10 mins.

Allow the muffins to cool on wire rack before serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

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