Raspberry & Passion Fruit Muffins
Raspberry and passion fruit muffins are a wonderfully fresh treat. You can make these fruity muffins in no time and they are so beautiful and delicious that they don't even need decoration.
You don't necessarily have to use fresh fruit for these muffins. Because both the raspberries and the passion fruit are baked, you can also use frozen fruit. This way you can also make the muffins in the winter for a reasonable price.
For this recipe we used the boxes with frozen raspberries and passion fruit cubes from Albert Heijn's own brand. Of course, you can also use another brand, or fresh fruits – if you can find them!
You can make about 12-15 pieces of this recipe.
Ingredients:
- 200 gr unsalted butter, at room temperature
- 150 gr sugar
- 200 gr wheat flour
- 1 bag (16 gr) of baking powder
- 4 eggs
- a pinch of salt
- 125 gr passion fruit pulp, incl. seeds
- 150 gr raspberries
Preparation raspberry & passion fruit muffins
Preheat the oven to 175 degrees. Line a cupcake tin with muffin paper. You can make these yourself from squares of baking paper of 15 × 15 cm. It's easiest if you fold them over the back of a glass that's about the size of the baking tins. Can't find or make paper muffin cups? Then use cupcake wrappers.
Take a large bowl and mix the butter with the sugar until the mixture becomes fluffy. Now beat the eggs through it.
Then sift the wheat flour, baking powder and a pinch of salt into the bowl and mix until it forms a smooth batter for the muffins. Then add the passion fruit pulp and stir it once more.
Now divide half of the mixture over the baking tins. Place 2 raspberries in each container. Then divide the other half of the batter over the molds, so that the raspberries are no longer visible. Place the rest of the raspberries on top of the muffin batter.
Bake the muffins for about 20 minutes until golden and cooked through. Let them cool on a wire rack – Enjoy your meal!
Also try…
Are you crazy about baking? Try our delicious tuna rolls!
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