½ cup Canola oil
¾ cup Chelsea Caster Sugar
1 egg
½ cup passionfruit yoghurt
Juice and Zest of 1 Lemon
1 cup self raising flour

Syrup:
¼ cup lemon juice
¼ cup water
½ cup Chelsea White Sugar
200g passionfurit pulp

Preheat oven to 160⁰C. Grease 6 Texas Muffin tins or fluted tins as per photo

Whisk oil and Chelsea Caster Sugar, add egg and mix until creamy, then stir in yoghurt, lemon juice and zest.
Stir in sifted flour until just mixed through.
Spoon mixture into tins and bake for 30 minutes or until cooked.

Syrup:
Simmer ingredients together until syrupy in consistency.