The added passionfruit gives it that extra tastyness
Ingredients (makes 12 muffins)
- 1 cup self-raising flour
- 1 cup plain flour
- 3/4 cup caster sugar
- 1/3 cup vegetable oil
- 1/2 cup milk
- 170g tub 98% fat-free blueberry yoghurt
- 2 eggs, lightly beaten
- 1 teas vanilla essence
- 4 passionfruit, halved
- Icing sugar mixture, to serve
Method
- Preheat oven to 190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
- Combine flours and sugar in a bowl. Make a well in the centre. Add oil, milk, yoghurt, egg and vanilla. Mix until just combined. Fold in passionfruit.
- Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve
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