What do you do when your passionfruit finally ripen and the season for fruit salads and pavlovas is decidedly over? The only thing to do when you have five minutes for cooking: make muffins. This recipe is moist, tangy, moreish, and hypothetically lunchboxable if there are any left by tomorrow morning. Makes 12 small muffins.
- 1.5 cups of your preferred flour (mine is Four-Leaf biodynamic light)*
- 1.5 cups dessicated coconut*
- 1 rounded teaspoon aluminium-free baking powder*
- 2 heaped tablespoons rapadura sugar* (if you prefer honey or a liquid sweetener, include it in your wet ingredients and use a little more flour to balance the moisture)
- Pulp of four passionfruit 🙂
- 1 egg 🙂 *
- 1/3 cup olive oil*
- 1/2 cup plain yogurt 🙂 *
- juice of half a lemon 🙂 *
- Preheat oven to 180C and grease a 12-hole muffin tin.
- In a large bowl, whisk together the dry ingredients.
- In a small bowl or jug, mix the wet ingredients.
- Pour the wet into the dry and fold together briefly with a spatula until you have a light, loose mix.
- Depending on the size of your passionfruit and eggs, you might want to adjust with a little more yogurt, lemon juice or flour to wet or thicken the mix.
- Scoop a rounded tablespoon or so of mix into each muffin cup.
- Bake about 25 minutes or until golden-brown on top and skewer comes out clean. Let stand a few minutes and then tip onto a cooling rack.
- Delicious served warm or cold. Can be frozen when cool.
Certified organic ingredients marked * are available at Organic Corner Store market every Thursday, and those marked 🙂 were home-made or home-grown in this instance.
PS. The five minutes doesn’t include baking time, during which you might be planting out strawberries, mending socks or saving the world in a thousand other ways.