Passion Fruit Muffins Recipes

PASSION FRUIT MUFFINS

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.

PASSIONFRUIT MUFFINS

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.

PASSIONFRUIT & WHITE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 200°C Lightly grease a 12-hole 1/3-cup capacity muffin pan.
• Combine flour, sugar and chocolate in a bowl. Make a well in the centre.
• Whisk butter, milk, egg, passionfruit and vanilla in a jug and pour into well. Gently fold until just combined.
• Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.
• Passionfruit icing:
• Stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.

PASSION FRUIT RASPBERRY MUFFINS

Steps:

• Preheat oven 200c.
• Coat a 12 cup muffin tray with cooking spray.
• Beat egg whites and sugar for 1 min in a medium size mixing bowl.
• Stir bicarb soda into the apple sauce (it will froth) then add to bowl.
• Stir in milk.
• Gently fold flour into the mixture in one go, DO NOT BEAT as this will make the muffins tough.
• Carefully fold in passion fruit pulp and raspberries.
• Spoon mixture into prepared muffin tin, dividing into 10 cups.
• Bake 15-20 mins or until firm to touch in centre.
• Allow muffins to sit in the pan for 5 mins before turning onto a wire rack to cool.