bak kwa muffins

Many moons ago, I mentioned to my friend, JT about a recipe for bak kwa muffins that I came across in a blog. She replied that she prefers to eat the bak kwa on its own. In fact, JT has gone on to make her own bak kwa although I have yet to sample her masterpiece.

I cannot recall which blog it was that I saw the recipe for bak kwa muffins but the bak kwa muffins that you see in this post was inspired by that blog. Da and I had 3 slices of bak kwa left in our container. I used one of the slices to make bak kwa sandwich and I ate that for my breakfast. I decided to use the balance two slices to bake bak kwa muffins. I did not have a ready recipe for bak kwa muffins on hand but I decided to trust my instinct and add small pieces of bak kwa to a simple muffin recipe.

The result? As I reduced the amount of sugar when I prepared the batter, the sweetness in the bak kwa complemented the muffin batter and the outcome was a delicious and moist muffin. Do give this recipe a try and let me have your feedback.

INGREDIENTS

2 slices of bak kwa

220g self-raising flour

100g butter (softened)

120g castor sugar

1 egg (lightly beaten)

250ml low fat milk

1 tsp vanilla essence

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line the muffin pans with paper cases. Set aside.

3. Use a pair of kitchen scissors and cut the bak kwa into small pieces. Set aside.

4. Sift the self-raising flour in a bowl. Set aside.

5. Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy.

6. Add the egg and mix well.

7. Add the milk, vanilla essence and bak kwa.

8. Fold in the flour mixture using a wooden spatula and stir until just blended. Do not over-stir.

9. Spoon the batter into the paper cases until about 3/4 full.

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