Longans muffins

Ingredients

• 150g Top flour
• 2 tsp double-acting baking powder
• 1/2 tsp fine salt
• 110g dark brown sugar
• 70g dried longan
• 3/4 cup hot water
• 2 eggs
• 70gm butter, melted
• 1/2 tsp vanilla extract
• 1/2 cup longan water
• 75g walnuts, roasted and chopped coarsely

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Preparation

• Hydrate the dried longans in the 3/4 cup of hot water for 20-30 minutes. Strain the hydrated longans and squeeze lightly to remove excess water. Reserve 1/2 cup of the soaking liquid.
• Sift top flour, salt and baking powder together. Combine cooled longan water, melted butter and vanilla together.
• Whisk eggs and brown sugar till creamy. Add the butter/water mixture and whisk till just combined.
• Fold in the flour lightly, add 50g of the chopped walnut and the dried longans. Mix well and spoon batter into muffins/cupcake cases, top with the balance chopped walnuts.
  
• Bake in a preheated oven at 180 degree C for 30-35 minutes for medium sized muffins and 20-25 minutes for mini muffins. Skewer test for doneness.

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