Welcome back to another delicious lactose free recipe. For this weeks recipe I will be adding an exciting new flavor to my muffin collection. These iced passionfruit muffins are simple to make and so tasty.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
This recipe makes 12 cupcake sized muffins or 6 jumbo sized muffins.
Tips
- Make sure your milk and egg are at room temperature before you start. Try to use an oil that has a very mild flavor.
- Do not over mix the batter as it will affect the density of the muffins. Just mix until the batter has just combined. A few lumps are completely fine.
- Muffins can be stored for several days in an airtight container. They are perfect to freeze as well.
- You can make your own self raising flour by mixing one cup of flour and 2 tsp of baking
powder together.
Ingredients
-
Passionfruit Muffins
- Passionfruit Glaze
Instructions
- Preheat your oven to 180 C fan forced (355f) and line a 12-capacity muffin tin with muffin liners. Cupcake liners are totally fine.
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Sift the self-raising flour into a bowl. Add the caster sugar and stir well.
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In a different bowl add the egg, vegetable oil and milk. Whisk until well combined.
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Moving back to the bowl with the dry ingredients. Make a well in the centre. Add in the wet ingredients.
- Gently stir the batter until just combined. A few lumps are okay.
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Add in the passionfruit pulp and vanilla. Gently fold them in.
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Spoon the batter into the cases. Fill them ¾ up.
- Bake for 25 minutes or until beautiful and golden.
- Test the muffins by inserting a skewer into the centre. If it comes out clean, then they have finished cooking.
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Transfer onto a wire rack to cool down completely.
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Sift the icing sugar into a small bowl. Add in the melted margarine and passionfruit pulp.
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Mix until the icing becomes smooth and reaches your desired consistency. If you want a more runny dripping icing use more pulp. If you want a thick spreadable icing you can always add more icing sugar if it is too runny.
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Transfer the icing into a piping bag and place the muffins onto a baking tray.
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Pipe some icing on top of the muffins.
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Serve, devour and enjoy.
