Taisan Muffins

I was craving for Taisan Bread and figured I could make them into muffins so I won't have to slice them up and pack them for work.

It's not as soft as I expected it to be, for a first try. I will try it again next time with a better mixing of the egg whites.

Ingredients:
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
4 egg yolks
1/2 tsp vanilla extract
1/4 cup sugar (brown or white)
1/4 cup evaporated milk
1 1/2 tbs water
1/2 tbs unsalted butter, melted
1/4 cup vegetable/canola oil

Egg whites:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar (white or brown)

Toppings:
Melted butter
Sugar

Directions:
1. Sift together flour, baking powder and salt. Set aside.
2. In a big bowl, combine egg yolks, vanilla, sugar, milk, water, butter and oil. Use a mixer to blend well.
3. Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Scrape the sides once in a while. Set aside.
4. In another bowl, beat egg whites, cream of tar tar and sugar for 1 minute at low speed. Increase speed for 4-5 minutes until a medium peak is formed.
5. Gently fold in the egg yolk mixture to the egg whites until the ingredients are combined.
6. Spoon batter into the muffin liners/greased muffin tin right to the top.
7. Bake for 20-30 minutes in preheated (325 F) oven or until a toothpick comes out clean.
8. Cool and brush with melted butter and sprinkle top with sugar.

Yields 10 muffins.