Passionfruit and coconut muffins

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  • 1 cup wholemeal lupin flour
  • 1 cup plain lupin flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 cup passionfruit pulp
  • 1/2 cup buttermilk
  • 1/3 cup maple syrup
  • 1 egg
  • 1/4 cup canola oil
  • 1 1/2 tbsp dessicated or shredded coconut


  1. Preheat oven to 180 degrees. Line a 12-hole, 1/3 cup muffin pan with paper cases.
  2. Place the combined flour, baking powder and bicarb in a large bowl. Make a well in the centre.
  3. Whisk the passionfruit pulp, buttermilk, maple syrup and egg in a small bowl until combined. Add to the flour with the oil and fold until the mixture is just combined. Divide the passionfruit mixture evenly among the paper cases. Sprinkle with coconut.
  4. Bake for 25 minutes or so. Turn the muffins onto a wire rack to cool slightly. Serve warm or at room temperature.

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