I got some fresh passionfruits & blueberries today from Yuens fruit & Vege grocers. So naturally, I made muffins for the week… & being on the healthy eating challenge, they were both sugarfree.
Soften 250 grand of butter, add to it a cup of rice malt syrup (replacement for sugar), whisk till combine then add 4 eggs, whisk further, then add in 2 cups of self raising flour, a cup of milk & another cup of plain flour. Mix to combine. Half the mixture, combine passionfruits pulp into one & blueberries into the other. Split into muffin wrappers, bake for 30 minutes till golden brown.