3 cups Edmonds Sweet Muffin Baking Mix (480g)
3 eggs (size 6)
2/3 cup vegetable oil (160ml)
1/2 cup cold tap water (125ml)
3 Tbsp passionfruit pulp (fresh or canned)
125g white chocolate, roughly chopped
Zest of 1 large lemon
• Muffins are best eaten on the day of baking. Store any leftovers in an airtight container
and warm in the microwave before serving.
Preheat oven to 190ºC conventional or 170ºC fan bake. Line a 12-hole muffin tin with paper cases.
Place muffin mix, eggs, oil and water in a large mixing bowl. Mix with a wooden spoon or spatula until well combined. Fold in passionfruit, white chocolate and lemon zest.
Divide mixture between paper cases. Bake for 20 minutes, or until muffins spring back when lightly pressed on top.
Allow to cool in tin for a few minutes before transferring to a cooling rack.
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