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Passion Fruit Muffins




Passion fruit is one of my favourite flavours, really! :)

The other day I saw passion fruit muffins posted by Kenneth, so I really wanted to try it out. Happened to browse at the supermarket and saw a pack of 6 passion fruits!

Although I love the flavour of passion fruit, keeping it to ripen seemed quite difficult for me. I tried ripening them at room temperature, but they looked spoilt after a few days lol. This time I just chucked every one of them into the fridge, and they really do look spoilt after 1 week hahaha!




This is almost a no hassle muffin recipe - you don't need to cream anything. Just measure and mix mix, pour and bake. Great for busy mummies!


 The original recipe uses melted butter, which I think would carry a nice buttery scent! I've changed to replace with oil, because my husband do not like buttery taste.

These muffins are tangy and moist. On its own, without the glaze, it's not too sweet as well. So I am happy to offer those kosong muffins without glaze to my 2y5m toddler lol!

Oh yes, these muffins are a hit with my toddler. I suppose she loves passion fruit, like me!


Passion Fruit Muffins - Recipe adapted from Guai Shu Shu
(Makes 8-10 muffins depending on size)
Ingredients:
-  4 medium sized passion fruit
-  2 eggs
-  100g oil
-  180g self raising flour (or 180g plain flour + 2 tsp baking powder + 1/2 tsp salt)
-  120g sugar
-  1/4 tsp baking soda

Icing/Glaze:
-  30g icing sugar
-  1.5 to 3 tsp passion fruit juice or milk






Method:
1.   Preheat oven to 180C.


2.   Extract the passion fruit juice by straining & pressing the seeds over a sieve or mesh. You might need to add a little water. If you prefer to eat the seeds, you can just add in all the flesh and skip this step.


3.   Add eggs, oil and passion fruit juice or flesh into a bowl. Stir till well combined.


4.   Sift the self raising flour and baking soda. Add sugar to flour mixture and stir to mix well.


5.   Make a well in the centre of the flour mixture. Add in the egg mixture into the well. Mix quickly and lightly. Don't overmix it, otherwise the baked muffins may be dry or tough in texture. It is ok to have lumpy batter. Just ensure there is no visible white flour.


6.  Bake in preheated oven at 180C for about 15-20 mins, or until a skewer comes out clean.


7.   Cool completely before storing in air tight container.


8.   Just before serving, you can drizzle on some icing or glaze. Simply mix the icing sugar with juice or milk. If you want the icing to be thick like mine, use about 1.5 tsp of liquid. If you prefer it to be of thinner consistency, add in slightly more liquid.










Note:
-  I am using no-aluminum baking powder, especially baking for kids :)
-  For this recipe, try to use a lighter oil, eg. corn or canola oil.
-  For the glaze, I have used milk, and found that it doesn't really affect the passion fruit taste much.

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