1 tin (500g) jackfruit (or drained 200 grams)
2 cups plain (wheat) flour (or use 1 cup rice flour and 1 cup wheat flour)
3 tsp. baking powder
¼ tsp. salt
5 tbsp. brown sugar
1 cup thin coconut milk
¼ cup butter - melted
Discard the water from the jackfruit tin - and puree (coarse) the fruit. Powder the cardamoms. Mix together flour, cardamom powder, baking powder and salt in a bowl. In a separate bowl, mix together jackfruit puree, brown sugar, eggs, coconut milk and melted butter. Mix the contents of the two bowls together gently. Spray/apply oil onto the muffin tins (sanna cups can be used) and pour the batter (about half full) into the tins Pre-heat the oven to 220 degrees centigrade for about 10 minutes. Reduce the heat to 190 degrees and place the muffin tins and cook them for about 15 minutes.
Editor's Note: Sugar can be increased according to your taste.
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