Fresh Passion Fruit Muffins

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When I did my blog entry on my Mom's Birthday Lunch recipes, I promised to give you a recipe on how to make use of the passion fruit pulp left behind from the passion fruit salad dressing. Since this is one of the few times I am using passion fruit in a recipe since I got the tropical variety (green fruit with orange pulp inside) for such a bargain of P50 per kilo at the Eton Centris Sunday Market at QC, opted to go for something simple which will showcase the true taste of the star ingredient. I'm on a muffin roll too, following my Fresh Blueberry Muffin recipe! Comfort food! This is also an easy and basic recipe which does not require an electric mixer - can be done by hand.

FRESH PASSION FRUIT MUFFINS

Ingredients:
1/2 cup softened butter
1 cup white sugar
2 eggs
3/4 cup passion fruit pulp (3 passion fruits)
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup all purpose flour
1/4 cup cream

Procedure:

1. Pre-heat oven to 350F. Grease and flour 12 muffin tins or line with paper cups.
2. Cream butter and sugar with a wire whisk until well blended.

3. Add eggs one at a time and whisk thoroughly. Mixture will be pale yellow.

4. Fold in flour, baking soda and salt, using a spatula until there are no more traces of flour.

5. Add cream and fold in until well incorporated. Do not over mix or else muffin will be tough.

6. Add passion fruit pulp and blend well.

7. Fill muffin tins 3/4 full. An ice cream scoop is your best friend for proper portioning and make it a bit less messy. :)

8. Bake in the over for 15-18 minutes. Test for doneness using a toothpick that comes out clean when inserted at the center.

9. Remove from oven. Loosen edges and turnover from tins. Cool on wire racks.

Big question is, what do these taste like? :)

The muffins have the flavor of lemon curd which is tart but bright. It has the right balance of acidity and sweetness that many will enjoy! Also the seeds give it a nice crunch which is a textural surprise in every bite. The black color of the seeds when cooked makes for an interesting look too! This combination of the delicate tangy muffin combined with the crunchy passion fruit seeds make it an exotic tropical experience!

I may try this next time by topping the muffin with a dark chocolate ganache (melt equal parts of cream and dark chocolate). I can imagine how decadent that will be!!!

I truly love how it turned out and so did some lucky people in the marketing team (I had them taste what was left from my baking)! I will develop more passion fruit dessert applications soon!!!

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Fresh Blueberry Muffins with Streusel Topping

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I have always frequented the Lung Center Sunday Market to look for good food finds and fresh ingredients for Sunday lunch. Sometime last year the stalls transferred locations to nearby Eton Centris. So last Sunday, I went to the Sidcor Sunday Market at the Eton Centris Station at the Quezon Avenue MRT station to check out if the stalls have changed. I promise to write about the dozens of concessionaires at the market and what is worth eating and buying. You can easily find the stall if you ask around as they are the only ones selling fresh blueberries (P300/kilo or P50 per cup) aside from other nice produce like raw wild honey with honeycomb (P200/bottle), fresh gooseberries (P50 for 100g), and local passion fruit or granada (P50 for 1 kilo) - which is orange but grey inside which I don't like because it ain't pretty in recipes but is generally sweeter than the tropical variety.

This recipe is so easy my niece was able to make it, with little help from me. :)

Ingredients:

1/3 melted butter
3/4 cup sugar
1 extra-large egg
1/3 cup milk
1 teaspoon vinegar
1 1/2 C all purpose flour
2 teaspoons baking powder
1 teaspoon vanilla
pinch of salt
1 cup fresh blueberries + 2 tablespoons flour

Streusel
1/4 cup sugar
1/4 cup flour
1/4 cup quick cooking oatmeal
1/4 cup cold butter
1/2 teaspoon cinnamon

My niece and "apprentice" Alessa helping me out!

Procedure:
1. Pre-heat oven at 400 F or (200 C) for at least 10 minutes.
2. Cream sugar, egg and melted butter until well-blended. No need for an electric mixer :)

3. Mix all the dry ingredients with a whisk.
4. Add the vinegar to the milk.
5. Add half of the flour mixture to the egg mixture and stir. Add the milk and stir again. Fold in last half of the flour mixture and stir. Do not over-beat, some lumps are ok.

6. Fill greased  or paper-lined muffin cups (we used a heat-proof silicon mold which is non-stick) with batter 3/4 full to give space for muffins to rise. Top with blueberries which are tossed in flour (to avoid the fruit from sinking).

7. Combine streusel ingredients until well-mixed and sprinkle over muffins.

8. Put in the oven for 20-25 minutes (depending on size of mold, test with a toothpick until center comes out clean and muffin top springs to the touch.
9. Remove from mold and cool on wire racks. Enjoy!
* makes 12 regular sized muffins

Great for a quick snack or breakfast!

Streusel gives it a nice crunchy texture and a homey taste

the blueberries make it moist and give it a nice tartness you cannot get from canned blueberries or jams

Other fresh berries or fruit can be substituted for the blueberries to suit your fancy!

Feel free to share the recipe on Twitter and Facebook. :)