Malunggay Cupcake (Moringa Oleifera)

This lowly Malunggay may not be top of mind when it comes to vegetables but scientific research confirms that this humble leaves are a powerhouse of nutritional value. See benefits here. Thus, Malunggay is also a very good source of Calcium, a nutrient that stimulate's milk production. Research also shows that it is likewise rich in iron, phosphorous and vitamins A, B and C, nutrients that are good for the baby.

I've seen some malunggay recipes on the internet but I didn't quite like the result and the taste. I like my cupcake not too sweet and definitely not dry! So, I use my vanilla recipe and just incorporate the leaves on the batter and the result is delicious! On this recipe you can taste the malunggay a bit because I added a lot of it...

Ingredients

1 cup white sugar

1/2 cup unsalted butter

2 eggs, room tempt

2 tsp vanilla extract

1 1/2 cup all purpose flour

1 3/4 tsp baking powder

1/2 cup milk

1/8 tsp fine salt

3 tsp of blended malunggay leaves

Directions

Pre-heat oven to 350 degrees F. Put about a cup of maluggay leaves in a food processor. Set aside.

Cream the softened butter and sugar together for about 3 minutes or until light and fluffy. Beat in eggs one at a time and stir in vanilla extract. Sift together flour, baking powder and salt. Add to the creamed mixture and mix well using a ladle or spatula. Stir in the milk until batter is smooth then add blended malunggay and mix until combined. Pour into cupcake liners about 3/4 full and bake for 20-22 minutes or until toothpick inserted comes out clean.