Lesson learnt. Never bake anything without knowing the oven temperature. I should know this rule. I do know this rule. But excitement got the better of me last week when I wanted to bake a lemon chiffon cake.
It was such a shame because as I was folding the egg white mixture into the batter, I knew I had a good cake on hand. After being away from my kitchen for 3 weeks, I was excited to get back to baking. And even though I had discovered the oven knob had come off in my absence, I thought as long as I can get the oven to heat, it will be alright. I think you can imagine what failure unfolded. What I was thinking?
So after a week of waiting, the oven knob got fixed and I got my oven back. Immediately I knew what I wanted to make. Something that spells out Spring and Summer. Inspired by the sunshine and wonderful fragrance of Spring, I knew that these muffins would satisfy my cravings for all things tropical. What started as an experiment, turned out to be a winner and a recipe to be kept and repeated in the future.
What you’ll need:
1/2 cup sugar
200g yoghurt (plain or mango flavoured)
60g butter, melted
1/3 cup desiccated coconut
1.5 cup self-raising flour
1/2 cup passionfruit pulp
1 cup mango, cubed
Pre-heat oven to 180°C. Line a 12 muffin tray with paper liners.
Whisk eggs and sugar till frothy.
Add yoghurt and melted butter, mix well.
Add passionfruit, coconut, mango and flour. Save some of the coconut for dusting.
Using a rubber spatula, fold the ingredients in well but do not overmix.
Pour batter into the muffin cups and dust the top with desiccated coconut.
Bake for 15-20 mins.
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