If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.
Unfortunately for some of my readers this is not a sugar free recipe but I might just try to develop a sugar free version of them as they are truly something special.
To be honest I wasn’t planning on baking such fruit rich muffins but as I had some passion fruits close to their use by time and also I had just returned from a foodie shopping expedition carrying a small carry bag full of pomegranates (lately, this seems to be my “go to” fruit) and Mark was nagging me for some “normal” muffins, I decided to give these flavours a try. And oh boy, am I glad I did because I totally love the final effect. It’s so aromatic and unusual. I think the sensation of the crunchy seeds when biting into them makes them one of the kind.
The recipe will make 6 full size muffins.
- 150g flour
- 120ml milk
- 100g caster sugar
- 30g butter; slightly melted
- 4 passion fruit
- 1 egg; lightly beaten
- 1tsp vanilla essence
- 1/2tsp baking powder
- Giant handful of pomegranate seeds
Preheat your oven to 200C and line a 6 muffin baking tray with paper or silicone muffin casings.
In a large bowl mix together the flour, baking powder and sugar.
In a second bowl mix the milk, butter, egg, vanilla essence and passion fruit pulp then gently hand whisk until combined.
Add the wet ingredients mixture to the dry ingredients mix and fold in until just combined. Do not under any circumstances over mix them or the muffins will come out tough.
Add the pomegranate seeds and mix in gentle till evenly distributed. Finally spoon the batter into your earlier prepared muffin cases.
Bake in a preheated oven at 200C for 20-22 minutes. You want them well risen and lovely golden brown on top.
Remove from the oven and move onto a cooling rack.
Let them cool completely before serving (if you can withstand the super intense fruit aroma around the house that is).
So, what do you think?
Have you ever had any kind of muffins with crunchy seeds before?