Perhaps Scandilicious should be re-named the 'Passionfruit' blog, as this dark, wrinkly fruit has been at the forefront of all my recent thoughts on baking. Which means all my thoughts generally. Not terribly exciting ones admittedly, but thoughts which nonetheless result in playing around with my favourite fruit on a bank holiday Monday evening. Does this mean I need to get out more? Probably. I'd like to think it's yet another successful experiment baking with passionfruit - this time with the addition of orange, and my Mother is visiting tomorrow so I've taken care of afternoon tea - bonus! Not to mention midnight scoffing later this evening ;-) By the by, these muffins are dedicated to my most fabulous former flatmate Nina - currently rusticated to Beijing - ni hao Nina, aka fellow passionfruit fan...
Passionfruit Muffins with Orange and Oats (or what's left over in your cupboard/fridge with a bit of zing)
- 250g plain flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 100g porridge oats (gives a good texture)
- 150g caster sugar
- 100g melted butter
- 180ml Quark (this was in my fridge, but use milk/yoghurt if you don't have any)
- 2 eggs
- 2 passionfruit
- 2 oranges - zest & juice
- 1 tsp vanilla extract
Preheat oven to 180ºC. Lightly oil 6 jumbo muffin tins, or 12 regular ones
In a large bowl, sift all the dry ingredients and stir through to distribute the raising agents. Add the orange zest then add all the liquid ingredients, stirring through with a large metal spoon, careful not to overfold or the muffins will be tough. Scoop mixture into muffin tray
Bake on centre shelf of the oven for 25 mins (regular size) 35-40 mins for the larger ones. These muffins come out light and fluffy, and predictably taste rather good with a cup of good olde English tea - see, I'm becoming more Anglo-Saxon by the day....
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