Zutaten für Passionfruit And White Chocolate Muffins
- Self Raising Flour
- Caster Sugar
- White Chocolate
- 100g softened butter
- 100ml milk + 1 tbsp milk for icing
- 2 large eggs
- Passion Fruit Pulp
- Vanilla Extract
- 100g icing sugar
- Hot Water
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Zubereitung von Passionfruit And White Chocolate Muffins
- **Preheat & Prep:** Preheat oven to 200°C (400°F). Grease a 12-cup muffin tin.
- **Make the Passionfruit Icing:** In a small bowl, whisk together 100g icing sugar, 2 tbsp passionfruit pulp, and 1 tbsp milk until smooth and creamy. Set aside.
- **Combine Dry Ingredients:** In a large bowl, whisk together 200g all-purpose flour, 150g caster sugar, and 100g white chocolate chips.
- **Combine Wet Ingredients:** In a separate bowl, whisk together 100g softened butter, 100ml milk, 2 large eggs, 50g passionfruit pulp, and 1 tsp vanilla extract until light and fluffy.
- **Combine Wet & Dry:** Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- **Fill Muffin Cups:** Fill each muffin cup about ¾ full.
- **Bake:** Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool & Frost:** Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle generously with the passionfruit icing.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
105g
Fat
32g
Carbs
14g
