A break is as good as a holiday, except a broken heart.
I have taken a break from blogging, it has been 10 months and I am finally back - inspired and healed.
Last year was a very hard year for me, I had many personal challenges, which I have to admit, I did not handle very well. I am very blessed to have family and friends who supported me with lots of love and patience My dear husband has been a rock in my sea of turmoil. It is because of all this love that I am back - stronger, older and happier.
I have not been out of the food world however, my passion for culinary delights has remained as strong and motivated as ever. Not only that, but also my spirit of adventure and love for the outdoors is still very much part of who I am and what makes Homemade Heaven what it is.
A big addition in my life are my 2 grandsons, and I look forward to introducing them and the happiness they bring to my life.
So, let's get down to business - Granadilla Muffins. The fruit for this recipe was from my parent's garden. My Dad being an avid gardener, produces really amazing fruit and vegetables, in such large quantities, that they are completely self sufficient. They are also able to give large amounts away to lucky friends and family (like me).
In deference to my Dad's love for granadilla and the bounty of his garden, I made these sweet treats.
|Granadilla Muffins.....Passion Fruit Muffins|
Makes 12 Muffins
1½ Cups Self Raising Flour
½ Cup Plain Flour
½ Cup Sugar
1 Cup Milk or Buttermilk or Plain Yoghurt
¾ Light Vegetable Oil
Pulp from 6 Granadillas
Extra Coloured Sugar for Sprinkling (optional)
Pre-heat the oven to 200ºC.
Grease and or line with muffin papers a muffin tin of 80ml capacity cups.
In one bowl sift together the flours and add all the dry ingredients.
In a second bowl mix together the wet ingredients, including the fruit.
Make a well in the centre of the flour bowl and gently combine the wet and dry.
Mix only until the flour is moistened - it will be a lumpy batter. DO NOT BEAT.
Divide the mixture equally between the 12 muffin cups.
Sprinkle a little coloured sugar on each muffin (optional)
Bake for 20 -25 minutes until golden brown and cooked through.
Allow to cool and enjoy.