Passionfruit and White Chocolate Muffins

A cake-style muffin, these little morsels go down a treat. Light and fluffy with a satisfying sweet hit through the white chocolate and the tang of passionfruit to even it all out. I like to add an extra pinch of baking powder to ensure a good rise and add some fluffiness.

"Great without the icing and you can use wholemeal self raising flour" - Melanie.

Pictured: Passionfruit and White Chocolate Muffins

2 cups self-raising flour, sifted
½ cup caster sugar
120g white chocolate, chopped
125g butter, melted, cooled
1/3 cup milk
2 eggs, lightly whisked
¼ cup passionfruit pulp
1 tsp vanilla extract

Passionfruit Icing
1 ¼ cups pure icing sugar
2 tsp hot water
1 ½ tbsp passionfruit pulp

Preheat oven to 200°C. Lightly grease a 12-hole 1/3-cup capacity muffin pan, or line with muffin papers and spray lightly with oil.

Melt the butter and allow to cool.

Combine flour, sugar and chocolate in a bowl. Make a well in the centre.
Whisk butter, milk, egg, passionfruit and vanilla in a jug. Pour into well. Gently fold until just combined.

Three-quarter fill muffin holes with mixture.

Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.

Passionfruit Icing - Stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.

Makes 12