Allergy free passionfruit muffins recipe

Ingredients

• 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

Method

• 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.