Passion Fruit and White Chocolate Muffins
June 4th, 2010
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:
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.
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.
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.
quelles belles photos!!!!!