Orange passionfruit and blueberry muffins via www.clairekcreations.com

Before I launch into today’s post I have to say…

Happy Birthday to my little Sis! xx

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.

Orange passionfruit and blueberry muffins via www.clairekcreations.com

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.

Orange passionfruit and blueberry muffins via www.clairekcreations.com

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.

Orange passionfruit and blueberry muffins via www.clairekcreations.com

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?

Orange passionfruit and blueberry muffins via www.clairekcreations.com

Orange passionfruit and blueberry muffins

Orange passionfruit and blueberry muffins

Yield: 12
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

  • 1 cup wholemeal flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1/2 tsp of cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 125g (4oz) coconut oil
  • 1 cup plain Greek yogurt
  • 1 large egg, beaten
  • 1/2 tsp vanilla extract
  • 100g (3oz) blueberries
  • Zest of 1 orange
  • 2 passionfruit

Instructions

  1. Preheat oven to 180C (400F) degrees fan-forced and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl stir together the flour oats, brown sugar, cinnamon, baking powder, baking soda and salt.
  3. In another bowl, whisk together melted coconut oil, yogurt, egg and vanilla.
  4. Pour the wet ingredients into the dry ingredients and use a spatula to fold it all together until just combined.
  5. Fold through the zest, blueberries and passionfruit.
  6. Divide the batter between the muffin liners.
  7. Bake for 15-18 minutes, or until a tester inserted in the middle comes out clean.
  8. Remove from oven and cool on a wire rack.

 

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