Another recipe from How to Bake by Paul Hollywood
Passion Fruit: Not native to my geographic location
Raspberry and Passion Fruit muffins. I found this to be an interesting combination and had to give this recipe a try.
Passion fruit is not something I have baked with before. They don’t grow in the wilds of Canada or even farmed here. I searched around one of the larger grocery stores in the city and found these….
Why are they individually wrapped in cling film???
The recipe called for the pulp and seeds from 3 – 4 large fruit. I don’t know what is considered “large” but all the fruit were around this size, so I purchased 4. The recipe does tell you the weight of the pulp required but since passion fruit is not easily available for me (not to mention rather expensive), whatever amount of pulp these contained was going to have to be enough.
The rest of the ingredients were pretty standard. It calls for castor sugar but I always have that on hand since I do bake a lot of items that require it. There are 4 steps in total and it didn’t take long to prepare these muffins for the oven.
Cream the butter and sugar and add the eggs. All the wet ingredients were mixed with my kitchen aid mixer.
Back to the passion fruit
I don’t know what I was expecting when I cut this fruit in half. I’ve had passion fruit drinks in tropical locations before, but I’ve never seen the inside of an actual fruit. If I’m honest, it doesn’t look appealing. Thank goodness they are delicious!
Now, the recipe calls for the pulp AND seeds to be used. The seeds have a bit of a crunch to them but I didn’t find it off putting in the finished result. My 4 pieces of fruit did not give me the required amount for the recipe; I was about 25 grams short. Next time I will purchase 6 fruits to make sure I have enough.
The recipe calls for the dry ingredients to be folded into the wet until just combined. Then add the passion fruit pulp and seeds.
You do not mix the raspberries into the batter. Instead, you put half the mixture into the muffin tins, add a few berries, then top with the rest of the mixture and finally top with more berries. This is especially brilliant if I do say so. The raspberries stay whole and you get a nice bit of raspberry in the muffins.
And the final result is….
This recipe is a keeper! The muffins were moist and had a great flavour. Like I said earlier, I didn’t mind the slight crunch from the seed of the passion fruit. The whole raspberries were nice as well.
It was a straight forward recipe that was easy to understand and follow and it took no time at all to make. The only issue depending on where you live, might be getting passion fruits. Otherwise, I’ll keep this recipe flagged for future use.
There is a part of me that would consider these more along the lines of little cakes with some fruit in it. I have this idea that “muffins” should be healthy. You know, bran muffins type of thing. But hey, if it has fruit in it, it’s not dessert in my books! I’ll classify these as in between a cake and a muffin.
You can also check out my previous recipes from this book: Victoria sponge and Ciabatta.
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What did you think? Do you like passion fruit? Would you try these muffins? Leave a comment down below. If you do make these, please share your results with me over on instagram @heidiswhatsburning.
Want another muffin recipe? Try these Healthy Morning Muffins. They are delicious any time of the day!
