- 20 min
- 30 min
- 1 ½ cups (225g) self-raising flour
- ½ cup (75g) plain flour
- ¾ cup (165g) caster sugar
- 2/3 cup (50g) shredded coconut
- 125g good-quality white cooking chocolate, chopped
- 2 medium (about 220g each) firm ripe pears (such as Williams), peeled, cored and cut into 2cm chunks
- ¾ cup (185ml) buttermilk
- 1/3 cup (80ml) light olive oil
- 2 eggs, at room temperature
- 1/4 cup (60ml) passion fruit pulp, drained
- 2 tsp Queen Vanilla Bean Paste
- 1 medium (about 220g) firm ripe pear (such as Williams), extra, peeled, quartered, cored and cut into slices, to decorate
- Extra shredded coconut, to sprinkle
Preheat oven to 170°C (fan-forced). Line a 12-cup (80ml - 1⁄3 cup) muffin tray with muffin paper cases.
Sift flours together in a large mixing bowl. Stir in sugar, coconut and white chocolate. Gently stir in pear.
With a fork, whisk buttermilk, oil, eggs, passion fruit and Vanilla Bena Paste together in a bowl. Add to flour mixture and use a large metal spoon to fold together until just combined. Be careful not to over mix – the batter should still be slightly lumpy.
Spoon mixture into paper cases, dividing evenly. Top each muffin with a few of slices of pear and sprinkle with extra shredded coconut. Bake in preheated oven for 30 minutes or until muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in tin, then transfer to a wire rack. Serve warm or at room temperature.
To use Queen Passionfruit Baking Paste in this recipe, simply replace passionfruit pulp with 2 tsp Queen Passionfruit Baking Paste.