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.

Union Jack Lamingtons

To celebrate the Fundon Olympics (not a typo), Queens diamond jubilee, 200 years of Charles Dickens, a Brit winning the Tour de France and the 250th anniversary since John Montague (Earl of Sandwich) invented the sandwich. I've Incorporated the Union Jack colours and typical British flavours into an antipodean delicacy, Lamingtons. Thus bringing the Commonwealth together, just a bit of fun really.

 SPONGE:
1/2 cup corn flour
1/2 cup caster sugar
2 un-leveled tablespoons plain flour
1 teaspoon baking powder
3 large organic free range eggs
300g dessicated coconut

STRAWBERRY ICING:
2 gelatin sheets
100g strawberries hulled
125ml water
1 tablespoon butter
160g icing sugar
1 teaspoon red food colouring

BLUEBERRY ICING:
2 gelatin sheets
100g blueberries
125ml water
1 tablespoon butter
160g icing sugar
1 teaspoon blue food colouring 

CREAM:
250ml double cream
2 tablespoons elderflower cordial 

METHOD:
Fill a baking tray with hot water and place on bottom shelf of oven set at 190oC. Separate the eggs, put egg whites in large bowl and using a electric beater beat egg whites till stiff peaks form then gradually beat in sugar. Once you have a glossy consistency add yolks and beat till just combined, in a separate bowl mix cornflour, flour and baking powder together then sieve 3 times to add air and volume. Using a large metal spoon fold (more of a gentle cutting action) through the dry into wet a third at a time till just under mixed. Line a 30x20cm (3cm deep) baking tray with parchment paper and gently fold in sponge mixture, bake on middle shelf of oven for 15 minutes. Once cooked carefully remove sponge from oven and leave to cool completely.

Now make the icing, both icing's require the same method but need to be kept separately. Fill bowl with water and using scissors cut up gelatin into smaller piece's, soak in water for 10 minutes. Place berries and water in sauce pan and put over high heat, bring to the boil and cook till berries are tender. Remove from heat, strain out soften gelatin from water and add to berries along with butter, stir till butter has melted. Next add the icing sugar and food colouring, beat with whisk till sugar has dissolved, icing is now ready.

Once the sponge has cooled completely remove from baking tray and peel off baking paper, using a serrated knife cut sponge into 16 even squares (4 down and 4 along). Line your work surface with parchment paper, next to parchment paper arrange the sponge, icing and coconut in bowls for dipping. Using one hand gently dip half the sponge square's into strawberry icing then place in coconut and using your other hand gently coat in coconut and place on parchment paper to set. With the other half of sponge square's repeat the same process by dipping them into the blueberry icing. After you've cleaned up, whip the cream with elderflower cordial, do not over beat cream, what you're looking for is more of a floppy smooth consistency. Place a large spoonful of cream on half of the lamingtons and gently sandwich with rest of the lamingtons. The sooner you consume the better!