Want a super duper very easy muffin recipe with a touch of delicious sweet aroma of a jackfruit? You are in for a treat. Well, I just happen to have a box of store bought Pillsbury Moist Supreme Classic Yellow cake mix in my pantry and also a can of jackfruit left over from making my Jackfruit & Tapioca Pearl in Coconut Milk the other day I thought why not experiment and see what I can do with this cake mix? I didn’t want to follow the same recipe as my Durian muffins because I ran short of some ingredients. The picture tells it all. The result was a nice fluffy cake like texture with an hint of tasteful pieces of jackfruit.

This is a cross between a cake and a muffin. Why? If you had not notice, like me prior to this post,  there’s a difference between a cupcake and a muffin. Cupcakes usually has some sort of icing whereas muffins tend to have some sort of fruit within them. Since the jackfruit was inside the batter I choose to call it a muffin. If I were to turn the jackfruit into an icing (which isn’t a bad idea), then perhaps I’ll label it as Jackfruit Cupcakes, maybe next time.

Jackfruit Muffins (makes 18 regular size muffins)
(Num Doat Knaow) នុំដុតខ្នុរ

Ingredients
1 box Pillsbury Moist Supreme Classic Yellow cake mix
1 cup of water
1/3 cup of oil
3 eggs
1  can jackfruit (20 oz size)

Method:
Strain jackfruit from can and reserve 3 whole pulp. Puree the remainder and slice the 3 reserved pulp into thin strips. Set aside.

Set oven to 350F degrees. Use a non-stick muffin pan or coat lightly with cooking spray. You can also use muffin cups.

Prepare the cake mix according to the package. Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.

Add puree jackfruit and continue to beat or whisk for another minute to combine.

Scoop about ¼ cup of batter into each muffin hole and top with a slices of jackfruit. The slices will sink a bit, it’s ok. Continue to fill the rest of the muffin hole. Give them a tap on the counter to get any air bubbles out.

Bake 19-23 minutes. When toothpick inserted in the center comes out clean, your muffin is done. Remove from oven and allow to cool before diving into them.

I was going to eat them right out of the can but changed my mind when thought about how I have not post any recipes up for awhile. I decide to take the quick and easy route by making បង្អែមបបរខ្នុរ (Baw Baw Knaow) Jackfruit & Tapioca Pearls in Coconut Milk aka Jackfruit Pudding. Ingredients and steps are similar to my Corn & Tapioca Pearl in Coconut Milk. Some people like to make this using sticky rice. I did not have the patience to soak my sticky rice for several hours or wait until tomorrow to make this so I took the quick and easy way out.

Jackfruit & Tapioca Pearl in Coconut Milk (makes 3-4 servings)
(Baw Baw Knaow) បង្អែមបបរខ្នុរ

Ingredients
1  can jackfruit (20 oz size)
1 ½ cup water
4 tablespoons small size tapioca pearl (more if you prefer a thicker consistency)
1 can coconut milk (13 oz)
1/3 cup sugar
a pinch of salt
½ teaspoon pure vanilla extract

Method:
Strain jackfruit from can and slice them. Set aside.

In a pot bring water to a boil and add tapioca pearls. Cook for 2-3 minutes then simmer for another 10 minutes or until the pearls turns translucent (no whites). Stir occasionally so they don’t stick. Larger tapioca will take longer to cook.

Add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Again, stir occasionally so they don’t stick to the bottom of the pot. Taste and adjust the sweetness to your preference. Turn off the heat.

Add slice jackfruit.

Serve warm or cold.

Note: The warm heat will soften the jackfruit. If you prefer a crunchy texture then allow the coconut milk mixture to cool completely before adding the slice jackfruit.  Another option is to add when warm but allow the entire pot to cool in the fridge.  This will also thicken it up.