This quick and simple muffin recipe really does capture the full flavour of feijoas and they're an excellent lunchbox filler. Just freeze them in a ziploc bag and pop into lunchboxes each morning so they'll be defrosted by lunchtime.
This quick and simple muffin recipe really does capture the full flavour of feijoas and is an excellent lunchbox filler.
Just freeze them in a ziploc bag and pop into lunchboxes each morning – they’ll be defrosted by lunchtime.
As with all muffins, it is vital not to overmix the batter.
3c ripe feijoa flesh (scooped and mashed, skins discarded)
325g caster sugar
450g (3c) flour
1tsp baking soda
Preheat oven to 180C. Line the muffin tins.
In a large bowl combine sugar and oil, then add eggs, mixing until incorporated.
Sift your dry ingredients and add to wet mixture, stirring gently until just combined. Now fold in the mashed feijoa flesh.
Spoon the mixture into muffin tins, filling ¾ to the top, and then sprinkle on top about a tablespoon of brown sugar.
Bake for 20-25 minutes until muffins are golden and a skewer comes out clean. Remove from the oven and wait for 5 minutes before transferring to wire racks to cool. Best served warm!
Makes 12-18 depending on the size of your muffin pans.