Passionfruit and white chocolate muffins topped with fresh cream, decadent white chocolate and passionfruit pulp.

Recipe:

Ingredients	Makes 12	Makes 36
Bake One! Muffin Mix	800g	2400g
Water	330ml	990ml
Passionfruit Pulp, canned/fresh	60g	180g
White Chocolate, crushed	250g	750g
Fresh Cream	75ml	225ml
Passionfruit Pulp, canned/fresh	For Garnish	For Garnish

Directions:

Muffins:

• Pre-heat oven to 180 deg C conventional or 160 deg C fan forced.
• Place water then Bake One! Muffin Mix in a mixer bowl.
• Beat the mixture on low speed for 1 minute.
• Scrape the bowl, continue mixing on high speed for 1 minute.
• Fold in passionfruit pulp and 250g crushed white chocolate until mixed through.
• Line standard 12 cup muffin pan with paper muffin cases.
• Spoon mixture evenly into muffin cases (approx. 100g).
• Bake for 15-25 minutes until baked. Turn out to cool.

White Chocolate Cream:

• Combine fresh cream and 150g crushed white chocolate in a bowl, stand bowl over simmering water. Stir until smooth.
• Refrigerate until cold.

Finishing:

• Spoon or pipe white chocolate cream on top of each muffin.
• Spoon passionfruit pulp over the top of cream.