Passionfruit muffins
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I’m not really a fan of passionfruit. It’s one of many ways that I’m a failed Australian – I haven’t lived in Australia for almost 15 years; I can’t surf; I generally prefer swimming in pools to beaches; if the weather gets too hot, I can become cranky; I don’t like pineapple; and I think Kath & Kim is a sketch that is not funny enough to be strung out into a TV series. And passionfruit, I find, is a bit too sweet. Its liquid derivatives, such as Passiona (a fizzy favourite at many an antipodean childhood birthday party) and Passion Pop (a heinous alcoholic beverage best known for fuelling many an underage Aussie party), are also crimes against tastebuds.
But my mother loves passionfruit and she would like to share her passionfruit muffin recipe with the world. When Mum told me about these muffins over a video chat on the weekend, she described them as “moist”. Ahem…
It’s perfect for anyone who cannot be bothered to make a pavlova or is wondering what the hell to do with the passionfruit growing on the vine on the fence or backyard dunny (apologies to any UK readers who are confused by this – I am not sure how well passionfruit grows in Britain but we may soon find out after Brexit…). I’d probably substitute the passionfruit for raspberry coulis and lime zest with this one, but if you’re passionate about passionfruit, give it a go.
Passionfruit muffins
Ingredients
2 eggs
1/2 cup sugar
1 cup plain Greek yoghurt
60g melted butter
1/2 cup desiccated coconut
1 1/2 cups SR flour
1/2 cup passionfruit pulp (tinned or fresh)
Icing sugar for dusting
Instructions
- Preheat oven to 180 degrees C.
- Put large patty cake liners in the holes of a muffin tin.
- Whisk eggs and sugar until frothy.
- Add yoghurt and melted butter and mix well.
- Add the passionfruit, coconut and flour. Mix gently.
- Fill liners with equal quantities of the mixture.
- Bake for 15-20 minutes until golden.
- Dust with icing sugar to serve.