These orange, passionfruit and blueberry muffins are a fruity, fluffy treat perfect for lunchboxes, morning tea or an easy make-ahead snack.
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Did you have a hot cross bun for breakfast yesterday?
I'm writing this post a couple of days ahead of time but I can probably say with no offence to my wonderful mother, that I had a slightly-burned chocolate hot cross bun.
It's tradition in our house. If Mum didn't burn the hot cross buns then it wouldn't be a proper Good Friday.
This year she did say she was practicing (her excuse for eating buns before Easter I am guessing) so she just may have perfected the technique.
Unfortunately you can't have hot cross buns for breakfast every day, well you could but you probably shouldn't, but don't worry I have a rather tasty muffin recipe you can use in place of hot cross buns.
Those passionfruit didn't just go into my smoothie, I also used them to make tropical orange passionfruit and blueberry muffins.
The blueberries I had stashed in my freezer a few months ago when they were on special and they'd been asking me to make them into something tasty all that time.
I think it's the yoghurt that makes them so moist but they're not dense - quite the opposite, they're nice and fluffy.
I love the orange colour and citrus burst from the oranges and the crunch from the passionfruit.
The best thing was that they kept quite well. I made them on a Monday, took them to mother's group on Tuesday (served at room temperature) and then had the last one warmed up on Wednesday afternoon and it was as good as fresh from the oven. Enjoy!
Do you have something in your freezer waiting to be make into something special?
Recipe
Orange passionfruit and blueberry muffins
Ingredients
- 1 cup wholemeal flour
- 1 cup rolled oats
- ½ cup brown sugar packed
- ½ teaspoon of cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 125 g 4oz coconut oil
- 1 cup plain Greek yogurt
- 1 large egg beaten
- ½ teaspoon vanilla extract
- 100 g 3oz blueberries
- Zest of 1 orange
- 2 passionfruit
Instructions
- Preheat oven to 180C (400F) degrees fan-forced and line a 12-cup standard muffin tin with paper liners.
- In a large bowl stir together the flour oats, brown sugar, cinnamon, baking powder, baking soda and salt.
- In another bowl, whisk together melted coconut oil, yogurt, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and use a spatula to fold it all together until just combined.
- Fold through the zest, blueberries and passionfruit.
- Divide the batter between the muffin liners.
- Bake for 15-18 minutes, or until a tester inserted in the middle comes out clean.
- Remove from oven and cool on a wire rack.
Nutrition
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Hotly Spiced says
At least your mother got her hot cross buns made in time for Good Friday. I didn't get mine out of the oven until Easter Saturday and I made one batch gluten-free (disaster) and the other batch normal (looking great) but then the timer didn't sound on the oven and so they got left in too long and landed burnt and dry. There's always next year xx
Claire says
Hate to share the secret but they weren't homemade. I'm the only bread baker in the family. I'm sure yours were still good! x
Chris @ The Café Sucré Farine says
These sound wonderful Claire. I love fun traditions like this even if mum did burn them a few times.
Claire says
Yes it wouldn't be Easter without the burnt buns!
Maureen | Orgasmic Chef says
I remember you telling us about your mother's hot cross bun experience. I hope she found the magic this year. :)
If not, she could whip up these tasty muffins in a jiffy. They sound terrific, Claire.
Claire says
She did pretty well Maureen but burnt her own this morning!