Passion Fruit Muffins Recipes
PASSIONFRUIT MUFFINS
These muffins are super quick to make and taste good too. You can use either plain or flavoured yoghurt.
Provided by An_Net
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees C and grease a 12-hole muffin pan.
- In a large bowl, whisk eggs and sugar together until frothy.
- Add yoghurt and melted butter and mix well. Add the passionfruit, coconut and flour and mix gently.
- Fill muffin pans with the mixture and bake for 15 - 20 minutes or until golden.
Nutrition Facts : Calories 258.1, Fat 10.1, SaturatedFat 6.2, Cholesterol 72.9, Sodium 388.1, Carbohydrate 37.1, Fiber 2.4, Sugar 17.7, Protein 5.5
PASSION FRUIT MUFFINS
These make a great breakfast. They are pretty hearty! Muffins are a popular bakery item in South America, though they're not exactly a traditional Latin food. These passion fruit muffins are a hit in both the North and the South due to their tart passion fruit flavor and the sweet pineapple folded into the batter. They are topped with a crumble made from Brazil nuts, oats, and brown sugar, and drizzled with a passion fruit glaze.
Provided by Chef Jean
Categories Fruit
Time 1h
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees.
- Cut the passion fruits in half and scape pulp and seeds into a microwave safe bowl.
- Microwave passion fruit pulp for 30 seconds to 1 minute, until very hot.
- Strain pulp through a fine mesh sieve, stirring and pressing on pulp and seeds to extract all the liquid pulp. Discard seeds. Reserve 5 tablespoons of the passion fruit juice for the glaze.
- In a standing mixer, cream butter and sugar until light and fluffy.
- Mix together eggs, passion fruit pulp, lime juice, vanilla, and yogurt.
- Whisk together flour, baking soda, and salt.
- Add the liquid ingredients to the butter/sugar mix, alternating with the dry ingredients. Finish with the dry ingredients, folding them in by hand. Fold in the pineapple. Do not over mix.
- Line muffin tins with paper. Fill 18 regular muffin tins (or 10 jumbo) 3/4 full.
- Place chopped Brazil nuts, oats, and brown sugar in a bowl. Add 3 tablespoons butter. Mix butter into the oats and nuts with your fingers, until well mixed.
- Crumble 1 tablespoon of oat/nut mixture on the tops of the muffins.
- Bake the muffins on the center rack at 450 degrees for 5 minutes. Lower the heat to 400 degrees, and bake for 10 minutes more.
- Check for doneness. Muffins should spring back slightly when touched. Larger muffins may require an extra 5 to 8 minutes.
- Remove muffins and let cool in pans on a rack for 5 minutes. Remove muffins from pan.
- Whisk 5 tablespoons passion fruit juice, melted butter, and 1 tablespoon lime juice into the powdered sugar. Add pinch of salt and 1/2 vanilla. Thin with more juice or water if necessary.
- Drizzle glaze over top of muffins. If glaze thickens, try reheating for a few seconds in the microwave.
Nutrition Facts : Calories 314.1, Fat 10.9, SaturatedFat 6.1, Cholesterol 44.5, Sodium 410.2, Carbohydrate 51.1, Fiber 1.5, Sugar 32.4, Protein 4.2
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