By Bert Naik, Australia
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 3 | Teaspoon | Baking Powder | |
| 1/4 | Teacup | Butter | melted |
| 5 | Nos | Cardamoms | |
| 1 | Teacup | Coconut Milk | thinned |
| 2 | Nos | Eggs | |
| 2 | Teacup | Flour, Wheat - (Atta) | or 1 teacup rice flour+1 teacup wheat flour |
| 500 | Grammes | Jack Fruit | 500 grammes (drained 200 grammes) |
| 1/4 | Teaspoon | Salt | |
| 5 | Tablespoon | Sugar, Browned |
Method
1. Discard the water from the jackfruit tin - and
puree (coarse) the fruit
2. Powder the cardamoms
3. Mix together flour, cardamom powder, baking powder
and salt in a bowl.
4. In a separate bowl, mix together jackfruit puree,
brown sugar, eggs, coconut milk and melted butter
5. Mix the contents of the two bowls together.
6. Spray/apply oil onto the muffin tins (Sanna cups
can be used) and pour the batter (about half full)
into the tins
7. Pre-heat the oven to 220 degrees Centigrade for
about 10 minutes
8. Reduce the heat to 190 degrees and place the muffin
tins and cook them for about 15 minutes.
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