Name: Longans muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: En
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

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

Preparation

Preparation10 min

Cook time25 min

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.