This is a modification of the orange-cranberry muffins from the Post-Punk Kichen blog: replaced at least half of the orange juice with lilikoi (passionfruit) pulp (seeds and all), whole wheat pastry flour instead of white flour, reduced oil to 1/3 cup, added a teaspoon of orange blossom water, and a sprinkling of sugar over the tops before going into the oven.

These are fluffy, cake-y muffins with a wonderful fragrance and a nice crunch from the seeds. The batter ingredients react quickly, so it's best to have the muffin tin ready before mixing, and scoop it into the tin quickly.