Raspberry and passionfruit muffins
Serves: 12
Prep time: 10 minsTotal time: 
Recipe photograph by Maja Smend
Raspberry and passionfruit muffins
Serves: 12
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
268Kcal
Fat
16gr
Saturates
10gr
Carbs
26gr
Sugars
14gr
Fibre
2gr
Protein
5gr
Salt
0.3gr
Paul Hollywood
Born and bred into a baking family, Paul is most famous as the steely eyed judge on The Great British Bake Off. He has also written many cookbooks and runs his own artisanal baking business.
See more of Paul Hollywood’s recipes
Paul Hollywood
Born and bred into a baking family, Paul is most famous as the steely eyed judge on The Great British Bake Off. He has also written many cookbooks and runs his own artisanal baking business.
See more of Paul Hollywood’s recipes
Ingredients
- 200g soft unsalted butter
- 150g caster sugar
- 4 medium eggs
- 200g strong white bread flour
- 1.5 tsp baking powder
- 125g passionfruit pulp and seeds (from 3-4 large fruit)
- 175g raspberries
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Put 12 paper cases in a muffin tray or line the muffin moulds with scrunched squares of baking paper.
- Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sieve the flour, baking powder and a pinch of salt into the bowl and fold in lightly until only just combined; do not overwork. Fold in the passionfruit until just combined.
-
Divide half the mixture between the paper cases, then distribute half the raspberries among them. Top with the remaining muffin mix; stud the tops with the remaining raspberries.TipThe trick to a good muffin is not to overmix when you add the flour - better to undermix for a light, crumbly texture.
- Bake for 15-20 minutes until the muffins are golden and spring back when gently pressed.
