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It's again durian season in Penang. I had wanted to bake these muffins when I saw Happy Home Baking post, then Karen's post reminded me about this recipe.
When my hubby bought 12 kg of durians for my mum, I kept some to make these muffins. At the same time, I saw Jessie's post on overnight muffins, I put it to practice right away. I prepared the batter the night before and baked these muffins in the morning. I think the overnight batter not only works for the Lemon Poppy Seeds Cupcake but could also apply to other muffins.
Verdict - these muffins are soft, moist and very aromatic if you can stand the durian aroma.
Recipe adapted from Happy Home Baking
[makes 18 muffins]
300 gm durian pulp
75 gm butter - melted
1 egg - lightly beaten
3/4 cup milk [190 ml]
300 gm plain flour
100 gm castor sugar
2 tsp baking powder
1/2 tsp baking soda
- Preheat oven at 190 degrees C. Position rack in the center of oven. Line muffin pan with paper liners.
- Melt butter over low heat in a saucepan [I melt it in my electric steamer - 10 minutes]. Set aside.
- Separate durian pulp from seeds and mash with a fork. Set aside.
- Mix egg and melted butter in a bowl until well combined. Add in milk and half of the durian pulp. Stir to combine.
- Sieve dry ingredients in another bowl, whisk to combine. Add in the wet ingredients and stir to just combine. The mixture should be lumpy. Do Not Over-mix the batter otherwise the muffins will be tough. The batter can be kept in the fridge for 12 - 36 hours [overnight batter]. Thaw to room temperature [about 1/2 - 1 hour] before baking.
- Spoon batter into the muffin cups, filling half full. Add a teaspoon of durian pulp to each then top with remaining batter until 2/3 full.
- Bake in preheated oven for 25-30 minutes or until a tester inserted in the center of a muffin comes out clean.
- Remove to cool on wire rack.
I'm submitting this post to Little Thumbs Up June 2014 Event - Butter
hosted by Jozelyn of Spice Up My Kitchen