Ingredients
225 g Butter, softened
225g Castor Sugar
4 Large eggs
1 Lemon rind, grated
250 g Self-raising flour
50 ml Milk
115 g Passionfruit pulp
25 g Almonds, ground (optional)
SYRUP:
100ml Lemon juice
25 ml Passionfruit pulp
150 ml Castor sugar
Method
- Pre-heat oven to 180°C.
- Prepare muffin pans by spraying it with Spray & Cook.
- Cream butter and castor sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add in lemon rind.
- Add in flour, milk and pulp to form a dropping consistency.
- Do not overbeat the mixture.
- Pour mixture (filling 2/3) into the muffin pans.
- Bake for 15-20 minutes until a skewer comes out clean when tested.
SYRUP:
- Heat syrup ingredients gently without boiling.
- Remove muffins from oven and pour the heated syrup over the muffins (approximately 15ml/muffin).