Cá Phê Dá Coffee Cheesecake

There's always some form of food-based hype floating around my Twitter feed. The kind where I often find myself wondering whether waffles every day is an acceptable form of breakfast or if its ok to eat Speculoos straight from the jar. Usually the consensus rules and anything goes.

In this instance, I came across the simple notion of iced coffee lattes. Fill a glass up with homemade espresso ice cubes and cover with milk. Quick, cheaper than a shop-bought frappe and so much better.

Passionfruit, Blueberry & Poppy Seed Muffins

   Passionfruit is a new favourite of mine, and since getting a jar of curd I've attempted to put it on most things. With night shifts looming this weekend, I decided to bake some muffins from Gizzi Erskine's new book.

Passionfruit, blueberry & poppy seed muffins
(From Skinny Weeks and Weekend Feasts) Makes 16 small muffins
     225g self raising flour
     50g oats
     75g caster sugar
     1tsp baking powder
     1/4 tsp bicarbonate of soda
     a pinch of sea salt
     2tbsp poppy seeds
     zest of 2 lemons
     200ml milk
     75ml lemon juice
     125g unsalted butter, melted
     1 egg
     250g passionfruit curd
     150g blueberries

• Heat the oven to 180 degrees.
• Mix flour, oats, sugar, baking powder, bicarbonate of soda, poppy seeds and lemon zest together in a large bowl.
• In another bowl mix the milk and lemon juice, slowly adding the butter, egg and 100g of the curd.
• Pour into the flour mix and combine well.
• Gently stir in the blueberries.
• Divide between the muffin cases.
• Using a piping bag, pipe about 2 teaspoons of curd into the centre of each muffin.
• Bake for 25-30 minutes, until golden and the curd has sunk a little.

You can also use lemon, lime or orange curd.

My other passionfruit recipe can be found here, passionfruit cupcakes with white chocolate icing.