Passionfruit and Ginger Muffins

Here's a slightly spiced and tropical muffin mixture to keep the sun shinning just a little longer. This mixture is reminiscent of carrot cake and my new favourite muffin variety.

450g plain flour
200g sugar
100g butter
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
100ml coconut milk
100ml buttermilk
2 eggs
8 large passion fruit
2 tablespoons grated ginger
25g sultanas
25g chopped dried apricots
2 tablespoons dessicated coconut 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 teaspoons brown sugar

Method:
Put butter in a small pot and melt, once melted place to one side for cooling. In a large bowl place flour, sugar, baking powder, soda, cinnamon, sultanas, apricots, dessicated coconut and stir together. Scoop the seeds from 6 of the passion fruit into dry mixture, then beat eggs into butter and  pour onto dry ingredients. Then add the ginger, coconut milk and buttermilk, using a butter knife cut through the wet and dry till just combined. Grease a 12 hold muffin pan with oil spray or butter, evenly distribute the muffin mixture into pan. Bake in oven set at 180oC for 25 minutes. While the muffins are cooking spoon the seeds of the 2 remaining passion fruit into small sauce pan and add brown sugar. Place sauce pan over medium heat and cook till passion fruit starts to bubble, remove from heat. Once muffins are cooked brush the passion fruit syrup over muffins and leave to set for 15 minutes before removing muffins from pan.