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Peach and passion fruit muffins with cream cheese

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Ingredients for 24 servings:

  • 300 g flour
  • 250 g sugar
  • 1 packet of baking powder
  • 150 g butter or margarine, melted
  • 150 ml passion fruit juice
  • 1 class can/n peach(s) (125 g drained weight)
  • 90 g double cream cheese
  • 4 large eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Drain the peaches and puree them in a tall bowl using an immersion blender. Preheat the oven to 160°C (fan oven). Combine all the dry ingredients in a bowl. Gradually add the other ingredients and mix everything well with a hand mixer. The batter will seem quite runny, but that’s how it should be. I recommend using a muffin tin and lining it with paper baking cups beforehand. Then just fill the muffin tin with batter, about two-thirds full. Place it in the oven, ideally on a rack (middle shelf), and bake for 25 minutes. You can, of course, vary the amount of juice you like.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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