durian muffins

Nowadays, whenever Da and I buy a main ingredient (such as bananas, carrots, etc), I will try to use the same ingredient to bake/make various types of cakes/cookies/bread, etc. For example, if we have a large bunch of overripe bananas at home, I will bake/make:-

(a) banana bread

(b) banana cake

(c) banana muffins

(d) banana ice cream

(e) banana cookies

(f) banana pie

(erm... not necessarily all on the same day but I will try to finish using up the ingredient before the weekend is over).

This way, there is no wastage of the ingredient. In the past, the leftover ingredient would end up being thrown away when it became spoiled if I did not finish using it up. Perishables tend to spoil easily and as such, if you were buy a bagful of apples, for example, you might as well make use of all the apples as soon as possible. Also, the family gets to enjoy various types of food using apples as the main ingredient.

Here is a simple recipe for durian muffins. It is essentially adapted from a standard muffin recipe but using durian pulp as the main ingredient. Do give it a try. The aroma of the durians as the muffins are baking in the oven is simply heavenly.

INGREDIENTS

350g durian pulp (mashed)
300g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
75g butter (softened)
100g castor sugar
1 egg (lightly beaten)
1 tsp durian essence
1 cup milk (please see tip below)

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line muffin pans with paper muffin cups. Set aside.

3. Separate the durian pulp from the seeds. Mash the pulp in a bowl using a fork and set aside.

4. Sift the plain flour, baking powder, bicarbonate of soda and salt in a bowl. Set aside.

5. Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy. Add the egg, durian essence and milk and mix well. Add the durian pulp and mix until smooth.

6. Fold in the flour mixture and stir until just blended. Do not over-stir.

7. Spoon the batter into the paper muffin cups until 2/3 full.

8. Bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean.

TIP

When you are folding in the flour mixture, add another 1/4 cup milk if the batter is stiff. It should be of slightly dropping consistency.