Skip to main content
logo
Food Advertising by

Jackfruit ~ Nangka Muffins


Jackfruit - Artocarpus heterophyllus of the mulberry family which is native to parts of South and South East Asia is an aromatic fleshy fruit renowned for its delicious taste.  It is low in saturated fat, cholesterol and sodium and high in vitamin C and manganese.
The Jackfruit is enormous and prickly on the outside, looks somewhat like a durian.  Once the fruit is opened you'll find 'bulbs' ...... a kind of fleshy covering for the true seeds which are round and dark like chestnuts.  These seeds can be eaten once boiled.  When cutting up a Jackfruit, better to oil your knife and hands before cutting, as the fruit is very sticky.  You'll need to acquire the taste of the Jackfruit which frequently does not appeal to those unfamiliar with it. 
Incidentally, the Jackfruit is the national fruit of Bangladesh.  Want to know more about the Jackfruit?   Check it out 'Here'.




Jackfruit which is opened up to expose the edible bulbs.
Bulbs of the Jackfruit, even the fibery membrane can be eaten and they are sweet too.  The seeds can be boiled and serve as a tasty and nutritious snack.  Roasted,  dried seeds can be ground to make flour, which is blended with wheat flour for baking.



Just can't resist posting this picture ............  a bit chewy and utterly sweet!






Moist muffin with the sweet smell of Jackfruit ....... it lingers!

Ingredients
  • 1 cup low fat plain yogurt, 135 gm to 150 gm
  • 180 gm fresh jackfruit, chopped 
  • 250 gm self-raising flour
  • 1  tsp bicarbonate of soda
  • 1/4  tsp salt
  • 150 ml canola oil
  • 90 gm caster sugar
  • 2 eggs
  • 1  tsp vanilla
Method
  1. Wash and cut up the jackfruit into small pieces, mix in the  yogurt and let it rest for about 30 mins.
  2. Sift the flour with the bicarbonate of soda, salt and mix in the sugar thoroughly.
  3. Lightly beat up the eggs, mix into the jackfruit yogurt mixture, add in the oil and vanilla essence.  Mix well till the oil has been fully incorporated into the mixture.
  4. Pour the wet mixture into the flour mixture, mix till just combined.
  5. Spoon into paper cups and bake in preheated oven @ 180 deg C for about 20 to 25 mins.
  6. Test with a skewer till it comes out clean, remove from oven and cool on wire rack.
  7. Serve warm.


Comments

  1. This is a first for me Aunty Cheah! Have been a while I had jackfruit too!

    ReplyDelete
  2. Wow...delicious! But I like jackfruit so much that i don't think there'll ever be any left for making muffins :D

    ReplyDelete
  3. OMG, this is my favourite fruit! But it's like a curse to me. I'll have to sit in the toilet a whole day if I'm taking this thing. Maybe I should try baking them as well huh! But right now, I want to grab a few from you. Don't mind, right? haha.... Have a pleasant evening.
    Cheers, kristy

    ReplyDelete
  4. what a great and creative idea, jackfruit muffin, i must try this one day. Thanks for sharing dear.

    ReplyDelete
  5. What a great idea to use jackfruit. Must try this out when I manage to find a good one

    ReplyDelete
  6. I love jackfruit too! Like the way you added jackfruit in it...so yummy!

    ReplyDelete
  7. What a delicious and original muffin! I have not had jackfruit in ages. They are sold here in cans.

    ReplyDelete
  8. I never cook or bake with Nangka before. Great idea to bake with it. I can imagine the great smell that comes out of the oven when you bake these :)

    ReplyDelete
  9. 3 hungry tummies
    Thank you.

    Mary
    Yes I like to eat it as it is but just wannna try out in bakes and no regrets!

    Kristy
    Oh, your tummy can't take it? Nvm be my be guest, maybe once it's baked it'll work differently for you.

    You are most welcome, Sonia.

    penny
    Oh yes,please do. Funny, I still find it very difficult to go into your blog, takes ages.

    Thanks, Anncoo

    Biren
    Wonder how they taste canned. Can't beat fresh ones anytime.

    ReplyDelete
  10. I love jackfruits too, they are much tastier than the other species, chempedak. Great idea to make muffins out of it!

    ReplyDelete
  11. ICook4Fun
    Was just experimenting with it and it turned out great!

    Jeannie
    I love chempedak too, fresh, deep-fried or in ice cream.

    ReplyDelete
  12. Never had Jackfruit muffins....I wish I could find some jackfruit and make myself some!

    ReplyDelete
  13. I included jackfruit in a smoothie today. Would have never thought of muffins.

    ReplyDelete
  14. may i pls know is jackfruit = cempedak or nangka?

    rgds
    cat

    ReplyDelete
  15. Thank you for sharing. I will be trying this one.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …