Passionfruit and White Chocolate Muffins

You know the old saying “when life gives you lemons, make lemonade”….  My passionfruit vines have delivered an abundance of fruit recently and never one to waste food I have found plenty of ways to use them. These include eating them au naturel, including them in my morning smoothie, giving plenty away, freezing the pulp for later use and using them in my cooking. I came up with this recipe, as I like to serve fresh-from-the-oven muffins to participants at my Cooking Classes when they arrive. Yes they have been well received!

The secret to making light and fluffy muffins is not to over-mix. When you add the wet ingredients to the dry, stir together using a large metal spoon with the minimum of strokes, only until just combined. It’s perfectly fine for there to be lumps and flecks of flour visible. Also, the use of yoghurt or sour cream improves the muffins’ texture. Muffins freeze well, so if they don’t all get gobbled up in one sitting, tuck some away for later.

Ingredients (makes 12 muffins):
2 cups (300g) self-raising flour
1 teaspoon baking powder
½ cup (125g) caster sugar
½ cup (100g) white chocolate bits
2 eggs, lightly beaten
1/3 cup passionfruit pulp
1 teaspoon vanilla extract
2 tablespoons (40ml) milk
2 tablespoons (40ml) yoghurt or sour cream
125g butter, melted and cooled

Equipment:
12 x 1/3 cup capacity muffin pan, lined with muffin cases or brushed lightly with butter

Method:
1. Preheat the oven to 190°C
2. Mix the flour, baking powder, sugar and white chocolate bits together in a large bowl.
3. In a measuring jug or small bowl whisk together the lightly beaten eggs, passionfruit pulp, vanilla extract, milk, yoghurt or sour cream and melted butter
4. Pour the contents of the jug into the dry ingredients and fold together using a large metal spoon in as few strokes as possible.
5. Spoon the mixture evenly into the prepared muffin pan.
6. Bake for 20 minutes or until a fine skewer inserted into the centre comes out clean.
7. Leave to cool in the muffin pan for 5 minutes before turning out onto a wire rack to cool completely.

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