(abt 12)
Ingredient :-
- 110g self raising flour, sifted (or substitute with 110g plain flour + 1/2tsp cream of tartar + 1/4 tsp bicarb soda)
- 40g castor sugar
- 1 large egg, lightly beaten
- 90ml fresh milk
- 60g melted butter
- 150g durian puree, divide into two portions
Preheat your oven to 170celcius.
1. Blend the flesh of durian till form paste and divide into 2 portions.
2. Cream the butter and sugar until light and fluffy.
3. Add in 1 egg at a time, beating well in between each addition.
4. Beat in Durian flesh till combined, using a rubber spatula to fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by milk mixture and remaining flour.
5. Scoop a heap teaspoon of batter into muffin cups, gently tap the muffin pan on the kitchen counter to level the batter, then add a dollop pf durian puree at the centre of the batter, and spoon another heap teaspoon of batter ontop.
6. Bake for about 15-20 min until a skewer comes out clean and the muffin tops have turned a light golden brown. Remove from oven and let it stand on a rack for 5min, then remove all the muffins and let stand on the rack until cooled or slightly warm.
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Ingredient :-
- 110g self raising flour, sifted (or substitute with 110g plain flour + 1/2tsp cream of tartar + 1/4 tsp bicarb soda)
- 40g castor sugar
- 1 large egg, lightly beaten
- 90ml fresh milk
- 60g melted butter
- 150g durian puree, divide into two portions
Preheat your oven to 170celcius.
1. Blend the flesh of durian till form paste and divide into 2 portions.
2. Cream the butter and sugar until light and fluffy.
3. Add in 1 egg at a time, beating well in between each addition.
4. Beat in Durian flesh till combined, using a rubber spatula to fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by milk mixture and remaining flour.
5. Scoop a heap teaspoon of batter into muffin cups, gently tap the muffin pan on the kitchen counter to level the batter, then add a dollop pf durian puree at the centre of the batter, and spoon another heap teaspoon of batter ontop.
6. Bake for about 15-20 min until a skewer comes out clean and the muffin tops have turned a light golden brown. Remove from oven and let it stand on a rack for 5min, then remove all the muffins and let stand on the rack until cooled or slightly warm.