Strawberry and Passionfruit Muffins


  • 215 g ( oz/ cups) self-raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 55 g (2 oz/¼ cup) caster (superfine) sugar
  • 175 g (6 oz/1 cup) chopped strawberries
  • 125 g ( oz) tin (or fresh) passionfruit pulp
  • 1 egg
  • 185 ml (6 fl oz/¾ cup) milk
  • 60 g ( oz) unsalted butter, melted and cooled
  • icing (confectioners’) sugar, to dust


  1. Preheat the oven to 210°C (415°F/Gas 6–7). Lightly grease a 12-hole standard muffin tin or line the muffin holes with paper cases.
  2. Sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Mix in the strawberries. Make a well in the centre.
  3. Add the passionfruit pulp and the combined egg and milk. Pour the cooled melted butter into the flour mixture all at once and lightly stir with a fork until just combined. Do not overmix — the mixture will still be slightly lumpy.
  4. Divide the mixture evenly among the holes, filling each hole to about three-quarters full. Bake for 15 minutes, or until golden. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool. Dust with icing sugar.