In a mixing bowl, whisk together the eggs, castor sugar, coconut milk, corn oil, vanilla essence, pandan flavouring, and a pinch of salt until the sugar has dissolved. Gently fold in the self-raising flour until just combined, then add a few drops of green food colouring and mix evenly. Crush Jeeny’s Palm Sugar into a fine texture. Pour the batter into muffin cups and sprinkle the crushed palm sugar generously on top. Bake at 170°C using top and bottom heat for 20 minutes or until golden and cooked through. Allow the muffins to cool slightly before serving.