- 1 cup Feijoa flesh 220g, 7-8 feijoas
- 1 lemon zest and juice
- ½ cup olive oil
- 1 teaspoon vanilla essence
- 1 egg
- ½ cup brown sugar
- ½ cup desiccated coconut
- 1 ½ cup flour
- 3 teaspoon baking powder
Preheat your oven to 180 degrees celsius.
Scoop out the flesh of the feijoas into a medium sized bowl and mash roughly with a fork
Add, oil, egg, juice and zest of lemon, and vanilla to the mashed feijoa. Combine well with a whisk or fork.
In a second larger bowl, combine the dry ingredients: flour, baking powder, brown sugar and coconut. I do this with a whisk to ensure they are combined and any lumps of brown sugar or coconut are broken up.
Add the wet ingredients to the dry ingredients. gently combine with a wooden spoon or spatula to make the feijoa muffin batter.
Spoon the feijoa muffin batter into a 12 portion muffin tin. I line mine with a greaseproof bake cup.
optional extra: scoop the flesh from a couple of feijoas and slice thinly. Gently push into the top of the muffin and sprinkle with a little brown sugar.
Bake at 180 degrees for approximately 25 minutes
- If your muffins are not rising evenly, check the date of your baking powder. If out of date your muffins will not rise as well as they should.
- Turn off the fan-bake function.You will get a much more even rise on your muffin using classic bake function.
- Do not be tempted to over mix your feijoa muffin batter, this will activate the gluten in the flour and give you a tougher spongy muffin texture.
- These muffins can be frozen, pop the muffins in an airtight container and store in the freezer for up to 3 months. Defrost by just sitting on the bench for an hour or two.
- Light flavoured olive oil: You can use any mild flavoured vegetable oil, or melted butter works well too.
- Brown Sugar: Any granulated sugar works fine, I prefer brown sugar in this recipe as I love the flavour it brings to the feijoa muffins.
- Coconut: I use the coconut to give the muffin a light fluffy texture without lots of sugar, you can sub out the coconut but the muffin will be more dense, you can replace the coconut with additional sugar.
- Feijoas: As this is a feijoa muffin recipe, feijoas are kind of essential.
- Lemon: You can leave out the lemon, although I do find a little citrus works really well with the fragrant feijoa flavour. Lime is a great substitute.
Serving: 1muffin | Calories: 215kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 116mg | Potassium: 101mg | Fiber: 3g | Sugar: 11g | Vitamin A: 23IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 1mg
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