Feijoa Muffins

With a crunchy topping to finish them off

Prep time: 15 minutes | Cook time: 15 minutes | Serves: 12

If you're a Kiwi and you know Alison Holst, then you know this is going to be a winning recipe! The much-loved New Zealand chef gives us a delicious treat for when you have an abundance of feijoas. They freeze up well, are perfect straight out of the oven with a spread of butter, or you can add a cup of frozen raspberries for a splash of colour!
INGREDIENTS
• 75g butter, melted
• 5-6 feijoas
• 2 large eggs
• Finely grated rind of 1 orange
• ¼ cup orange juice
• ¾ cup sugar
• 2 cups self-raising flour
• 1 teaspoon cinnamon
• 1 tablespoon sugar
Feijoa Muffins
METHOD
Step 1:
Heat oven to 210°C (200°C fan force), with the rack just below the middle. Grease a 12-cup muffin tray.

Step 2:
Heat butter in a medium saucepan over low heat until melted.

Step 3:
Halve the feijoas and scoop out the central part with a teaspoon. Dice the flesh and measure out one cup. Add to the melted butter and stir for 1-2 minutes.

Step 4:
Remove saucepan from heat. Add eggs, orange rind, and juice of the orange. Mix until combined.

Step 5:
Combine sugar and self-raising flour together, then sprinkle over the egg mixture. Fold together without over-mixing.

Step 6:
Divide mixture evenly between greased muffin pans.

Step 7:
Mix cinnamon and tablespoon of sugar together, then sprinkle over muffins.

Step 8:
Bake for 10-15 minutes, until centres spring back when pressed. Allow to cool slightly before removing from muffin tray.


Image courtesy of Aussie Home Cook.