Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Maja Smend
Raspberry and passion fruit muffins
Whip up a batch of these delightful raspberry and passion fruit muffins this weekend
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Makes 12
Ingredients
- 200 g soft unsalted butter
- 150 g caster sugar
- 4 medium eggs
- 200 g strong white bread flour
- 1.5 tsp baking powder
- 125 g passionfruit pulp and seeds (from 3-4 large fruit)
- 175 g raspberries
Method
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1
Heat the oven to 200°C, fan 180°C, gas 6. Put 12 paper cases in a muffin tray or line the muffin moulds with scrunched squares of baking paper.
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2
Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sieve the flour, baking powder and a pinch of salt into the bowl and fold in lightly until only just combined; do not overwork. Fold in the passionfruit until just combined.
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3
Divide half the mixture between the paper cases, then distribute half the raspberries among them. Top with the remaining muffin mix; stud the tops with the remaining raspberries.
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4
Bake for 15-20 minutes until the muffins are golden and spring back when gently pressed.
Kitchen secret: the trick to a good muffin is not to overmix when you add the flour – better to undermix for a light, crumbly texture.
