Passionfruit cream cheese muffins

The seeds on top are quite crunchy. Sieve if preferred.

Ingredients

2 cups	Gluten-free self-raising flour (Main)
½ tsp	Baking powder
¼ cup	Caster sugar
¼	Canola oil
2	Eggs
150 ml	Milk
4	Passionfruit, pulp (Main)
1	Nectarine, (or apricots or peaches), halved, stoned and diced
50 g	Cream cheese (Main)

Directions

1. Preheat the oven to 190°C. Line a 9-hole muffin pan with paper cases.
2. Combine the flour, baking powder and caster sugar in a large bowl. Make a well in the centre.
3. Whisk the oil, eggs, milk and 3/4 of the passionfruit pulp, until smooth. Add half the nectarines. Pour into the paper cases.
4. Cut the cream cheese into 9 pieces. Push into the muffin batter.
5. Top with the remaining nectarine and passionfruit.
6. Bake for 20 minutes until a skewer inserted in the centre comes out clean.

See more of Jan's passionfruit recipes

• Glazed pork salad with passionfruit dressing
• Passionfruit mess