PLUMP, purple passionfruits are now hitting supermarket shelves as growers experience the winter peak.
Take advantage of the crop's tart and tangy flavour in this passionfruit, coconut and quinoa muffin recipe.
Serves: 10-12 muffins, depending on the size of tin.
Ingredients:
- 2 cups cooked quinoa, cooled (290g)
- 1/2 cup buckwheat flour (75g)
- 1/2 cup shredded coconut (35g)
- 1 tsp baking powder
- 1/2 tsp baking soda (bicarb)
- 1/2 tsp sea salt
- 2 eggs
- 1/2 cup coconut sugar (80g)
- 1/4 cup coconut milk, or milk of choice (60ml)
- 1/4 cup passionfruit pulp (60ml)
- 1/4 cup olive oil (60 ml)
For topping:
- 1 tbsp shredded coconut, extra
- 1 tbsp passionfruit pulp, extra
Method:
1. Preheat oven to 180°C. Line a muffin tin with paper cases.
2. Tip dry ingredients (quinoa through to salt) into a large bowl. Stir to combine, then make a well in the centre.
3. Combine remaining ingredients (eggs through to oil) in a jug and whisk until smooth.
4. Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin holes.
5. Bake 20-22 minutes until a skewer inserted in the centre of a muffin comes out clean. Turn out onto rack to cool completely.
- Recipe courtesy Australian Passionfruit - www.aussiepassionfruit.com.au
