Passion Fruit Muffins

"These make a great breakfast. They are pretty hearty! Muffins are a popular bakery item in South America, though they're not exactly a traditional Latin food. These passion fruit muffins are a hit in both the North and the South due to their tart passion fruit flavor and the sweet pineapple folded into the batter. They are topped with a crumble made from Brazil nuts, oats, and brown sugar, and drizzled with a passion fruit glaze."
 
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Ready In:
1hr
Ingredients:
17
Yields:
18 muffins
Serves:
18
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Cut the passion fruits in half and scape pulp and seeds into a microwave safe bowl.
  • Microwave passion fruit pulp for 30 seconds to 1 minute, until very hot.
  • Strain pulp through a fine mesh sieve, stirring and pressing on pulp and seeds to extract all the liquid pulp. Discard seeds. Reserve 5 tablespoons of the passion fruit juice for the glaze.
  • In a standing mixer, cream butter and sugar until light and fluffy.
  • Mix together eggs, passion fruit pulp, lime juice, vanilla, and yogurt.
  • Whisk together flour, baking soda, and salt.
  • Add the liquid ingredients to the butter/sugar mix, alternating with the dry ingredients. Finish with the dry ingredients, folding them in by hand. Fold in the pineapple. Do not over mix.
  • Line muffin tins with paper. Fill 18 regular muffin tins (or 10 jumbo) 3/4 full.
  • Place chopped Brazil nuts, oats, and brown sugar in a bowl. Add 3 tablespoons butter. Mix butter into the oats and nuts with your fingers, until well mixed.
  • Crumble 1 tablespoon of oat/nut mixture on the tops of the muffins.
  • Bake the muffins on the center rack at 450 degrees for 5 minutes. Lower the heat to 400 degrees, and bake for 10 minutes more.
  • Check for doneness. Muffins should spring back slightly when touched. Larger muffins may require an extra 5 to 8 minutes.
  • Remove muffins and let cool in pans on a rack for 5 minutes. Remove muffins from pan.
  • Whisk 5 tablespoons passion fruit juice, melted butter, and 1 tablespoon lime juice into the powdered sugar. Add pinch of salt and 1/2 vanilla. Thin with more juice or water if necessary.
  • Drizzle glaze over top of muffins. If glaze thickens, try reheating for a few seconds in the microwave.

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RECIPE SUBMITTED BY

<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p> <p>I have a&nbsp;five year old son, a newborn baby girl (as of 2013)&nbsp;and have been married for&nbsp;8 years. <br /><br /><br /></p>
 
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