Delayed inspiration...worth waiting for

So, it's been a very busy couple of weeks. I've been in Texas this week, working hard. It seems like when I get home on the weekends, the last thing I want to do is cook. Last weekend I didn't, as you may have noticed I skipped a week of blogging. This week I was inspired. A couple weeks ago I was canvasing the aisles at Whole Foods and picked up a bottle of Passion Fruit Nectar. I had no real intentions for it, but I knew I should do something with it. It took a couple weeks, but today it hit me. I kept thinking about something crumbly, cakey, fruity and here is what I came up with. I took my favorite crumb cake recipe and made them into cupcakes, or I guess muffins (whatever you want to call them). Then I made a kind of "curd" out of the passion fruit nectar. It was exactly what I wanted. Now, I have been really trying to eat healthy and exercise, so I want you all to try these because I did have to sacrifice myself and taste one to make sure it was worth sharing. Let me know what you think!!! I think using a lemon curd would be just as good!

Passion Fruit Crumb Cakes

1 1/2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
2 teaspoons vanilla

Mix the dry ingredients in a small bowl. In another bowl, combine the milk, egg and vanilla. Add milk mixture to dry and stir to combine. Divide batter evenly between 12 muffin cups lined with paper liners.

In another bowl, combine

1 1/4 cups flour
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup butter, melted

Sprinkle large chunks of topping over each muffin. Bake at 325 degrees approximately 20 minutes.

Let cool completely.

Passion Fruit Curd

1/2 cup passion fruit nectar
1/2 cup sugar
3 large eggs
6 tablespoons butter

In a heavy saucepan whisk together nectar, sugar and eggs.

Stir in the butter and cook over medium-low heat whisking constantly until the curd becomes thick. Transfer the curd to a bowl and cover with plastic wrap placed directly on the surface of the curd to help prevent a "skin" from forming. Chill the curd for at least 2 hours.
(If you want lemon curd, use 1/2 cup lemon juice and the zest from the lemon)

Place a spoonful of curd in the center of each crumb cake and then sprinkle with confectioner's sugar.