Yield: 12 Servings
|½ cup||Vanilla yoghurt|
|2 cups||Crushed canned pineapple|
|½ teaspoon||Finely grated|
|1||Lemon; rind & juice of|
|1 cup||Fresh passionfruit pulp -or-|
|1 can||(6-oz) passionfruit pulp|
|3 cups||Self-raising flour|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .