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

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
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.


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