Passionfruit And White Chocolate Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
• Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
• Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
• Fill 2/3 of each prepared muffin cup with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 2 minutes. Serve warm.

Steps:

• Preheat oven to 200°C Lightly grease a 12-hole 1/3-cup capacity muffin pan.
• Combine flour, sugar and chocolate in a bowl. Make a well in the centre.
• Whisk butter, milk, egg, passionfruit and vanilla in a jug and 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 centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.
• Passionfruit icing:
• Stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.

Steps:

• To make icing: Stir all ingredients together until smooth.
• To make muffins:.
• Preheat oven to 200 Degrees Celsius Grease 12 capacity muffin tray.
• Combine flour, sugar and chocolate in a bowl.
• Make well in centre and whisk butter, milk, eggs, passionfruit and vanilla and add to dry ingredients.
• Mix until just combined and pour into tray.
• Bake 15 - 20 minutes.
• Cool and pour icing over.

Steps:

• Oil a 900g loaf tin and line with cling film. Tip the sugar and eggs into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, then whisk until pale and doubled in volume. Remove from the heat and plunge the base of the bowl into a second, larger bowl filled with cold water and keep whisking until completely cooled.
• Melt the chocolate in a heatproof bowl in 20-second bursts in the microwave, or in a heatproof bowl set over simmering water, as in step 1. Whip the cream to soft peaks in another bowl using an electric whisk and fold the chocolate into it, along with the passion fruit, lemon zest and juice. Using a large metal spoon, add a spoonful of the whipped egg mixture and stir to loosen before folding in the rest.
• Tip the pistachios into the prepared tin, spoon over the semifreddo mixture and smooth the surface. Cover with cling film and freeze overnight. Will keep frozen for up to a month. Remove from the freezer 15-20 mins before serving. Dip a sharp knife into boiling water, then slice.