Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine |
| ½ cup | Sugar |
| ½ cup | Vanilla yoghurt |
| 2 \N | Eggs |
| 2 cups | Crushed canned pineapple |
| ½ teaspoon | Finely grated |
| 1 \N | Lemon; rind & juice of |
| 1 cup | Fresh passionfruit pulp -or- |
| 1 can | (6-oz) passionfruit pulp |
| 3 cups | Self-raising flour |
WET MIX
DRY MIX
Preheat oven to 350øF, prepare pans. Blend the margarine & sugar then beat in the yoghurt & eggs. Add the passionfruit pulp, pineapple & lemon & mix well. Fold in the flour & spoon into pans. Bake for 25-30 mins. Makes 12.
Variation: PP & Coconut: Add 1 cup macaroon coconut to the wet mix. This gives a firmer texture to the muffin.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .