PURPLE PASSION FRUIT MUFFINS 50g caster sugar 150g flour 1 tsp baking powder 1 sachet vanilla sugar 50 grams butter, at room temperature 75 g Greek yoghurt 50ml sunflower oil 2 eggs, at room temperature 250g mascarpone 75g icing sugar 6 passion fruits 12 mini Easter eggs Salt Preheat the oven to 180°C. Cut the baking paper into squares that fit snugly in the cavities of the muffin tin, the ends should protrude considerably. Once you add the batter, the baking paper will stay put. Mix the caster sugar, flour, baking powder, 1 pinch of salt and the vanilla sugar in a bowl with a whisk. Lightly beat the eggs in another bowl, add the butter, yoghurt and sunflower oil and mix well with the whisk. Pour the wet ingredients into the dry ingredients and mix into a batter with the whisk. Divide the batter evenly between the paper sheets in the cavities of the muffin tin. Bake the muffins in the middle of the oven for about 20 minutes, until golden brown and done. Remove from the oven and leave to cool in the tin for 10 minutes, remove from the tin and allow to cool further on a wire rack. Lightly beat the mascarpone with the icing sugar. Halve the passion fruit and scoop out the pulp with a spoon. Spoon the mascarpone into the piping bag and pipe pretty dollops onto the cooled muffins. Top with the passion fruit and garnish with the Easter eggs. Enjoy!
300g Hob Nobs 150g butter, melted 1 x 397g can condensed milk (we used Nestlé) 3 medium egg 4 limes 300ml double cream Whizz 300g