Ube Muffins

25 mminn. .

Good Housekeeping (Philippines) - - Your Kitchen -

1 1/2 c. ube halaya, di­vided 1/4 c. fresh milk

1/2 tsp. ube fla­vor­ing 1/4 c. oil

2 large eggs

1 c. honey

1/2 c. all-pur­pose cream 2 c. cake flour

1 tsp. bak­ing pow­der 1/2 tsp. salt But­ter, to serve FOR TOP­PING (OP­TIONAL): 1/2 c. brown su­gar

1/2 c. des­ic­cated co­conut 1/3 c. cake flour

1/4 c. but­ter, cold, cut into small pieces

PRE­HEAT oven to 350˚F. Line a 12-cup muf­fin pan. MAKE ube swirl: Mix 1/2 c. ube halaya and milk to­gether in a small bowl. Set aside.

MIX 1 c. ube halaya, fla­vor­ing, oil, eggs, honey, and cream in a large bowl. Sift flour and bak­ing pow­der over wet in­gre­di­ents. Add salt. Us­ing a spat­ula, fold dry mix­ture into wet un­til just com­bined. Scoop mix­ture into pre­pared pans. Spoon a tea­spoon of the ube swirl mix­ture on top. Us­ing a tooth­pick, swirl into the bat­ter.

MAKE top­ping: In a medium bowl, mix brown su­gar, co­conut, and flour. Us­ing a fork, press but­ter into the su­gar mix­ture un­til crumbly. Sprin­kle muffins with top­ping.

BAKE muffins un­til a tooth­pick emerges cleanly from the pan, about 15 min­utes. Re­move from oven and place on a wire rack un­til cool enough to touch. Re­move muffins from pan, and serve while warm with but­ter on the side. MAKES 12 MUFFINS.

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