Ingredients
120g of unsalted butter, room temperature
1 cup of castor sugar
2 eggs
2 cups of all purpose flour
1.5 tsp of baking powder
0.5 tsp of salt
2 tsp of cempedak essence (Optional)
1.5 cups of cempedak puree (from around 1 small cempedak + 2 tbsp. of icing sugar)
Half cup of milk
Handful of chopped almonds (Optional)
Method
Preheat oven to 180 Deg C.
Sift flour, salt & baking powder together in a bowl.
Beat sugar and butter till light and fluffy.
Add in the eggs 1 at a time.
Then add the cempedak essence if using.
Beat till light and fluffy, turn down the speed of the mixer to low.
Alternately spoon in the flour mixture and a little of the milk, a little at a time.
Mix till even.
Add in 1 cup of the cempedak puree and mix evenly.
Scoop the batter into muffin cups and then top it with a teaspoon of the cempedak puree and cover again with a bit of batter.
Then sprinkle with some chopped almonds.
Bake in the oven for 20 mins or test with a skewer, if I comes out clean, the muffin is done.
Cool on a rack, enjoy.