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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