A unique recipe for muffins flavored with pandan leaves and pandan extract. The pandan leaves are combined with the coconut milk and allowed to sit long enough for the flavors to blend. Makes 12 muffins.
Preheat ovento 375F.
Line a muffin tray with paper cups.
Blend pandan leaves with half of the coconut milk. Strain to discard pulp.
Sift flour, baking powder, baking soda and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.
Make a well in the middle. Add the pandan/coconut milk mixture and the remaining ingredients using a folding motion to incorporate dry ingredients into wet ingredients. The batter should be a bit lumpy. Don't over-mix the batter.
Divide batter into 12 muffin cups. Bake in preheated oven for 20 minutes.
Bake at upper shelf of oven until muffins are well risen. Transfer to middle shelf ,if required, when the surface starts to become too dark. Test muffins with skewer to make sure they are cooked.
Transfer to wire racks to let cool.