Best Passion Fruit Raspberry Muffins Recipes
PASSION FRUIT RASPBERRY MUFFINS
Make and share this Passion Fruit Raspberry Muffins recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 25m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 200c.
- Coat a 12 cup muffin tray with cooking spray.
- Beat egg whites and sugar for 1 min in a medium size mixing bowl.
- Stir bicarb soda into the apple sauce (it will froth) then add to bowl.
- Stir in milk.
- Gently fold flour into the mixture in one go, DO NOT BEAT as this will make the muffins tough.
- Carefully fold in passion fruit pulp and raspberries.
- Spoon mixture into prepared muffin tin, dividing into 10 cups.
- Bake 15-20 mins or until firm to touch in centre.
- Allow muffins to sit in the pan for 5 mins before turning onto a wire rack to cool.
Nutrition Facts : Calories 169.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 113, Carbohydrate 38.1, Fiber 2.3, Sugar 14.8, Protein 3.7
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
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
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
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