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    Vanilla Muffins with Granadilla Curd

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    Vanilla Muffins with Granadilla Curd

    South Africans are mad about muffins and these vanilla versions taste best with passion fruit (known locally as granadillas); their pulp makes perfect curd.

    • Preparation time: 20 minutes to 25 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 50 minutes to 1 hour 60 minutes

    Makes: 12 Muffins and 250ml curd


    • 125g Unsalted butter, plus extra for greasing
    • 250ml Whole milk
    • 2 Medium eggs, beaten
    • 375g Plain flour
    • 1 tbsp Baking powder
    • 150g Soft brown sugar
    • 1 tsp Vanilla extract
    • 250g Mascarpone cheese, to serve
    • Granadilla Curd
    • 2 Large passion fruit
    • ½ Lemon, juiced
    • 125g Caster sugar
    • 75g Unsalted butter
    • 2 Medium egg yolks


    1. For the curd, melt the butter in a heatproof bowl over a pan of simmering water, then remove the bowl from the pan. Whisk in the passion fruit pulp and sugar. Add the lemon juice and beat in the egg yolks. Replace the bowl over the simmering water and stir constantly for 10–15 minutes, until the mixture becomes thick. Cool, cover and chill.
    2. Preheat the oven to 200C/gas 6.
    3. Grease a 12-hole muffin tin or fill with muffin cases. Melt the butter in a pan; take off the heat and cool slightly. Stir in the milk and eggs.
    4. Mix the flour, baking powder and sugar in a large bowl. Make a well in the centre and add the milk mixture and the vanilla. Mix until just combined.
    5. .Divide the mixture between the muffin holes and bake for 20 minutes until golden brown. Serve warm with the curd and a spoonful of Mascarpone.

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