Passion Fruit Muffins Recipes

PASSIONFRUIT MUFFINS

These muffins are super quick to make and taste good too. You can use either plain or flavoured yoghurt.

Provided by An_Net

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Passionfruit Muffins image

Steps:

Preheat oven to 180 degrees C and grease a 12-hole muffin pan.
In a large bowl, whisk eggs and sugar together until frothy.
Add yoghurt and melted butter and mix well. Add the passionfruit, coconut and flour and mix gently.
Fill muffin pans with the mixture and bake for 15 - 20 minutes or until golden.

Nutrition Facts : Calories 258.1, Fat 10.1, SaturatedFat 6.2, Cholesterol 72.9, Sodium 388.1, Carbohydrate 37.1, Fiber 2.4, Sugar 17.7, Protein 5.5

Ingredients

2 eggs
1/2 cup sugar
1 cup yoghurt
60 g butter, melted
1/2 cup desiccated coconut
1 1/2 cups self-raising flour
1/2 cup passion fruit pulp

PASSION FRUIT MUFFINS

These make a great breakfast. They are pretty hearty! Muffins are a popular bakery item in South America, though they're not exactly a traditional Latin food. These passion fruit muffins are a hit in both the North and the South due to their tart passion fruit flavor and the sweet pineapple folded into the batter. They are topped with a crumble made from Brazil nuts, oats, and brown sugar, and drizzled with a passion fruit glaze.

Provided by Chef Jean

Categories Fruit

Time 1h

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 17

Passion Fruit Muffins image

Steps:

Preheat oven to 450 degrees.
Cut the passion fruits in half and scape pulp and seeds into a microwave safe bowl.
Microwave passion fruit pulp for 30 seconds to 1 minute, until very hot.
Strain pulp through a fine mesh sieve, stirring and pressing on pulp and seeds to extract all the liquid pulp. Discard seeds. Reserve 5 tablespoons of the passion fruit juice for the glaze.
In a standing mixer, cream butter and sugar until light and fluffy.
Mix together eggs, passion fruit pulp, lime juice, vanilla, and yogurt.
Whisk together flour, baking soda, and salt.
Add the liquid ingredients to the butter/sugar mix, alternating with the dry ingredients. Finish with the dry ingredients, folding them in by hand. Fold in the pineapple. Do not over mix.
Line muffin tins with paper. Fill 18 regular muffin tins (or 10 jumbo) 3/4 full.
Place chopped Brazil nuts, oats, and brown sugar in a bowl. Add 3 tablespoons butter. Mix butter into the oats and nuts with your fingers, until well mixed.
Crumble 1 tablespoon of oat/nut mixture on the tops of the muffins.
Bake the muffins on the center rack at 450 degrees for 5 minutes. Lower the heat to 400 degrees, and bake for 10 minutes more.
Check for doneness. Muffins should spring back slightly when touched. Larger muffins may require an extra 5 to 8 minutes.
Remove muffins and let cool in pans on a rack for 5 minutes. Remove muffins from pan.
Whisk 5 tablespoons passion fruit juice, melted butter, and 1 tablespoon lime juice into the powdered sugar. Add pinch of salt and 1/2 vanilla. Thin with more juice or water if necessary.
Drizzle glaze over top of muffins. If glaze thickens, try reheating for a few seconds in the microwave.

Nutrition Facts : Calories 314.1, Fat 10.9, SaturatedFat 6.1, Cholesterol 44.5, Sodium 410.2, Carbohydrate 51.1, Fiber 1.5, Sugar 32.4, Protein 4.2

Ingredients

1/2 cup butter, softened
1 cup sugar
1 cup yogurt, plain, unsweetened, at room temperature
2 eggs, at room temperature
1 cup canned crushed pineapple (or other canned pineapple, chopped fine)
1 lime, juice of
4 passion fruit or 1 cup frozen passion fruit pulp
3 cups flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon vanilla
1/2 cup light brown sugar
1/4 cup uncooked oats
1/4 cup brazil nut, finely chopped, toasted
3 tablespoons butter, slightly softened
2 cups confectioners' sugar, sifted
2 tablespoons butter, melted and cooled

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Occupation Cooking Columnist
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Heat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners (or spray the cups with nonstick baking spray). Split each passion fruit and scoop out its pulp with a spoon and into a medium-mesh strainer set over a medium bowl. Stir the seeds and pulp with the spoon again and again until only the seeds remain and all the pulp is in the bowl (be sure to scrape the bottom of the strainer as well). Pour the pulp into a liquid measuring cup to reach 3/4 cup, then pour 2 tablespoons of the remaining pulp into a small bowl. If you have any pulp left over after this, pour it into a plastic bag and freeze it for another use, such as mixing into cocktails or eating on yogurt and granola.
In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together the sugar, oil, poppy seeds, eggs, and 3/4 cup passion fruit pulp. Pour the liquid ingredients over the dry ingredients, and stir until just combined.
Divide the batter evenly among the prepared muffin cups. Bake until light golden brown at the edges and a toothpick inserted in the center of each muffin comes out clean, 22 to 24 minutes. Transfer the muffins to a wire rack and let cool completely.
In the small bowl with the remaining 2 tablespoons passion fruit juice, stir in the powdered sugar and remaining 1 teaspoon poppy seeds with a pinch of salt until they form a smooth glaze. Dip the tops of the muffins in the glaze and arrange right side up on the rack to allow the glaze to set before serving. Store any uneaten muffins in an airtight container for up to 3 days.

Passion Fruit Muffins Recipes

PASSIONFRUIT MUFFINS

These muffins are super quick to make and taste good too. You can use either plain or flavoured yoghurt.

PASSION FRUIT MUFFINS

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