CARAMELIZED PASSIONFRUIT MUFFIN

Passionfruit season is almost over. Thankfully I still have a packet of six passionfruits in the fridge. Better use them before they become bad. Since my son is not able to come home because of school's open house, and he requests for breakfast for the next day, I think I can put these passionfruits into good use.

Let's create some muffins! Muffins are super easy to make. Just place all dry ingredients in a mixing bowl and wet ingredients in another container. Then mix and bake, that's all! The only things to watch out for are DO NOT OVERMIX and DO NOT OVERBAKE. Simple =D

This is my own creation. To give this muffin a little more excitement, I decide to sprinkle some brown sugar on top to give a crisp to the otherwise soft muffin. What a great combination! It is crispy on top, crunchy as you bite into the cake, and the sour taste blends so well with the sweetness! Wow, I will miss passionfruits when they are out of season soon.....

CARAMELIZED PASSIONFRUIT MUFFIN - LITTLE MOUSE CREATION

Ingredients

Dry Ingredients

185g low protein flour

1/2 tsp baking soda

1 tsp baking powder

185g caster sugar

1/2 tsp salt

Wet Ingredients

120g melted butter

2 passionfruits' pulp

full cream milk (enough to make up 250ml with pulps of 2 passionfruits)

2 eggs

1 tsp vanilla extract

Brown sugar to sprinkle

Method:

1. Preheat oven at 170C, line muffin tray with liners.

2. Prepare milk-passionfruit mixture first. Place pulps from 2 passionfruits into container. Fill up to 250ml with full cream milk. Stir it really well to break up pulps. Set aside for a few minutes.

3. Sift all dry ingredients once in a mixing bowl. Set aside.

4. Mix all wet ingredients in another container. Stir well to combine.

5. Pour wet ingredients into dry ingredients. Use a hand whisk to stir and  just combine. Do not overmix.

6. Immediately pour batter evenly into muffin liners to 80% full. You may have some extra batter, pour into cupcake holder.

7. Sprinkle brown sugar on top of each muffin. 

8. Bake for 18-20 minutes.

9. Increase temperature to 190C and bake for 5min to crisp the top.

10. Remove muffins and cool completely on wire rack.

that extra cup...

Love the crisp on top!

Beautiful texture inside - soft and moist