Passion Fruit and White Chocolate Muffins

June 4th, 2010

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These muffins were delicious and easy to make, but a little bit dry. I read the reviews before I made these and added more passion fruit pulp to the batter as suggested, my family loved them.

Let’s make Passion Fruit and White Chocolate Muffins:

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Preheat oven to 392 °F (200 °C). Lightly grease a 12 hole 1/3 cup capacity muffin pan (I used paper liners to line the muffin pan).

1. Combine flour, sugar and chocolate in a bowl. Make a well in the center.

2. Whisk butter, milk, egg, passion fruit and vanilla in a jug.

3, 4. Pour into well.

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5. Gently fold until just combined.

6. Three-quarter fill muffin holes with mixture.

7. Bake for 15 to 20 minutes or until a skewer inserted into the center comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.

8. Make passion fruit icing: Stir icing sugar, water and passion fruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.

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Passion Fruit and White Chocolate Muffins

From: taste.com.au / Servings: 12 Muffins
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2 cups self raising flour, sifted

1/2 cup caster sugar

100 g white chocolate, chopped

125 g butter, melted, cooled

1/3 cup milk

2 eggs, lightly whisked

1/4 cup passion fruit pulp

1 tsp vanilla extract

Passion Fruit Icing

1 1/4 cups pure icing sugar

2 tsp hot water

1 1/2 tbsp passion fruit pulp

Preheat oven to 392 °F (200 °C). Lightly grease a 12 hole 1/3 cup capacity muffin pan (I used paper liners to line the muffin pan).

Combine flour, sugar and chocolate in a bowl. Make a well in the center.

Whisk butter, milk, egg, passion fruit and vanilla in a jug.

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 center comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.

Make passion fruit icing: Stir icing sugar, water and passion fruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.

Notes and Tips

For the batter, I used 1/2 cup passion fruit pulp instead of 1/4 cup passion fruit pulp.

For the icing, I used 1 cup pure icing sugar and adjusted the amount of water and passion fruit  pulp to the consistency that I wanted.

The muffins were tasty but a little bit dry.

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One Response to “Passion Fruit and White Chocolate Muffins”

  1. grazi says:

    quelles belles photos!!!!!

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