Name: Passionfruit Pound Cake Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Challenge Butter, Unsalted, European Style; Cake Mate Sugar, Blue; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Value Corner Vanilla Flavor, Imitation; Welch's Passion Fruit; Chobani Yogurt Drink, Greek, Lowfat, Strawberry Cream; O Organics Sugar, Organic, Powdered; O Organics Milk, Low Fat, Organic

Preheat oven to 350°F. Grease a muffin pan (or grease 9 x 5 inch loaf pan and line lengthwise with parchment paper).

In a medium bowl whisk the first 4 ingredients.

In a standing mixer or in a bowl with a hand mixer, beat the butter until light and creamy, about 60 seconds. Add the sugar and continue to beat 2 minutes or until light and fluffy. Add the eggs and vanilla and beat for 1 minute or until combined.

Add the flour mixture alternating with the passionfruit pulp and yogurt.

Pour batter into the muffin cups loaf pan and bake 14-15 mins. For loaf pan bake for 45 minutes or until a toothpick comes out clean.

Allow to cool for 1 hour and then remove to a wire rack to cool completely.

For the glaze, combine passionfruit juice and seeds with powdered sugar. To thin out the glaze, add a tablespoon at a time of water or milk.