Passion Fruit Raspberry Muffins

Passion Fruit Raspberry Muffins

Light, fruity and none too sweet passion fruit raspberry muffins! They are FAST and SIMPLE to make – from scratch to breakfast table in just 30 minutes! Passion fruit gives these muffins little tartness, a nice yellow hue and crunchy bits from the black seeds. Whereas raspberries are the blushing juicy chunks bursting in flavour!

Passion Fruit Raspberry Muffins

These muffins are delightful treat from breakfast/brunch or a snack on a sunny afternoon! Using paper muffin cups you won’t need a muffin tray as those cups stand alone and bake nicely on a baking tray. These muffins are easy to peel out from the tins, and as the raspberries are in the middle – you won’t get your fingers all pink from the juicy berries and get to enjoy it all inside the muffin!

Passion Fruit Raspberry Muffins
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Servings Prep Time
7muffins 15minutes
Cook Time
15minutes
Servings Prep Time
7muffins 15minutes
Cook Time
15minutes
Passion Fruit Raspberry Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
7muffins 15minutes
Cook Time
15minutes
Servings Prep Time
7muffins 15minutes
Cook Time
15minutes
Ingredients
  • 150 grams plain flour
  • 50 grams sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 30 grams unsalted butter melted
  • 30 mililiters milk
  • 50 grams sour cream
  • 50 grams passion fruit pulp
  • 60 grams frozen raspberries
  • 1/2 tablespoon potato flour
Servings: muffins
Units:
Instructions
  1. Preheat oven to 200ºC (392ºF) and prepare paper muffin cups.
  2. In a mixing bowl beat sugar and egg on medium speed until white and fluffy.
  3. In a separate bowl combine flour, baking powder and baking soda and set aside.
  4. Mix the passionfruit pulp into sour cream.
  5. Add the passion fruit mixture, milk, vanilla and the flour mixture into the foamy egg mixture and mix just until incorporated.
  6. Place in a piping bag and pipe or spoon into muffin cups filling them half way full.
  7. Coat raspberries in potato flour and place a few in middle of each cup gently pushing them with a spoon or finger.
  8. Bake in preheated oven for 12-15 minutes until lightly browned.
  9. Lift onto a wire rack and allow to cool before serving.

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