Longans muffins

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4 servings
Very Easy
35 min

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Muffins with chocolate core - vegan and gluten free


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.
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