As per my Feijoa and Apple Crumble post last week, we’re now well into Feijoa season, so I couldn’t resist making more of these delicious muffins. They are fantastically easy to make. Everything into one bowl, a quick mix and then spooned into the muffin paper cups.
Muffins can either be iced, or decorated with a sprinkling of icing sugar, or just left as is. I liked looking at them like this so you can see the tiny black seeds. The flavour is unique, but these are very more-ish and a super idea for kid’s lunch boxes as they can be baked fresh and added or frozen individually and will be defrosted and fresh by lunch time.
If you have a food processor, you might want to blitz the chopped feijoa to make a puree which gives the muffin a smoother texture. Or if not, chop the fruit up finely and enjoy biting into fruity bits throughout the muffin. Either way, they’re delicious and will be gone in no time at all. This is a pretty standard muffin recipe and the fruit can be substituted with other seasonal fruit. I found it on http://www.foodlovers.co.nz.
2 cups flour
½ teaspoon mixed spice
3 teaspoons baking powder
½ cup caster sugar
100g butter, melted
1 cup milk
1 cup mashed feijoas (or finely chopped or processed to a puree)
- Preheat the oven to 200° C. Sift the flour, mixed spice, baking powder and sugar into a bowl.
- Lightly whisk egg and combine with butter and milk.
- Pour liquid and feijoa pulp into dry ingredients and mix very gently, just to combine.
- Spoon the batter into greased muffin tins or paper cups and bake for 10-15 minutes until muffins spring back when gently pressed.