| Mango and passion fruit muffins |
Ingredients
200 g (7 oz) dried mango pieces
300 ml (11 fl oz) freshly squeezed orange or clementine juice
1 large egg, beaten
75 g (3 oz) unsalted butter, melted
325 g (12 oz) SR wholemeal flour
1 tsp baking powder
To decorate:
2 passion fruit
90 g (3 oz) icing sugar
Preheat oven to 200C, 400F or gas mark 6. Line a 12-section muffin tray with muffin cases.
Place mango and 200 ml (7 fl oz) of the juice in a pan and heat until just bubbling, then cover and cook gently for five minutes. Cool. Whizz mango and juice together in a blender until you produce a purée which still contains a few fruit pieces. Beat in egg, butter and remaining juice. Sift flour and baking powder together and add to mango mix. Stir gently with a metal spoon until just combined. Divide mix among muffin cases. Bake for 15 minutes until risen and golden then cool on a wire rack.
Halve passion fruit and scoop out pulp into a small bowl. Add icing sugar and mix well to make icing. Drizzle over muffins.
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