Dragon Eyes, the literal translation for the name of a small brown, juicy exotic fruit from the lands of Asia, known as Longan in Chinese. It is so named because the fruit when shelled, resembles an eyeball (the black seed shows through the translucent flesh like a pupil/iris).
The Chinese believe there is medicinal values in longans. We eat them fresh and in dried form too. In its freshest form, its flesh is sweet and juicy. In its dried form, they are mostly used as ingredients and boiled to become drinks, soups or desserts. I thought the idea of using them in bakes was interesting. The first time I came across them in bakes was when Lavender Bakery introduced their Longan cupcake. The longan aroma was prominent and it was slightly chewy. I used to buy them for little one. I searched around for a something similar and found a few. I followed a longan muffin recipe. The recipe looks pretty simple. Just like any muffin recipe, it was mix wet ingredients with dry ones.
The batter was a little runny, which is quite unlike muffin batters that I am used to. I was a little intimidated by the runny batter which saw me scrutinizing the recipe again to see if I got my measurements wrong, which I did not. However, they rose well and was quite flavorful coming from the longan juice ( water used for soaking the longans) and the longan flesh. I threw in some sunflower seeds to add an extra crunch. I am not too sure if I did anything wrong but it was not up to my expectations. There are spots which are dense, probably I overmixed it. Gosh, I hate those air tunnels !!