Thursday, December 13, 2012

Allergy free passionfruit muffins recipe

  • 2 cups Orgran self-raising flour, sifted
  • Up to ½ cup caster sugar
  • 125g Nuttlex, melted
  • ⅓ cup goat’s milk
  • 2 tsps Orgran No Egg whisked with 60mls water until thick
  • ¼ cup passionfruit pulp
  • 1 tsp vanilla extract
  • Passionfruit icing
  • 1¼ cups icing sugar
  • 2-3 tsps water
  • 1½ tbsps passionfruit pulp

  • Preheat oven to 200°C.
  • Place patty cases in a large muffin pan.
  • Combine flour and sugar in a large bowl.
  • Make a well in the centre.
  • In a small saucepan, heat the passionfruit pulp over a medium heat for 1-2 minutes until warm.
  • Remove from the heat and then pass through a sieve into a separate bowl.
  • Reserve the passionfruit for the icing and a few seeds, if you like, for appearance.
  • Add the Nuttlex, goat’s milk, and vanilla to the passionfruit and whisk to combine.
  • Pour the passionfruit mixture into the flour mixture.
  • Gently fold until just combined, adding the No Egg mixture last.
  • Three-quarter fill the patties with the muffin mixture.
  • Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
  • Let the muffins stand in the pan for 5 minutes before turning them onto a wire rack and allowing them to cool completely.
  • For the icing, stir the icing sugar, water and passionfruit in a small bowl until thick.
  • Using a damp butter knife, spread the icing over the muffins.
  • Allow the icing to set before serving.

1 comment:

  1. Hi there. Food on Friday: Muffins and Cupcakes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Please check out some of the great links there are already. Cheers