About a week and a half ago Craig brought home some feijoas that a lady at work had given him. I remember having feijoas a couple of times with my grandpa a good eight or nine years ago but otherwise they are not a fruit that we regularly eat.
They weren’t ripe yet and so we put them in the fruit bowl and forgot about them until tonight. After snacking on a couple of them we decided to try to incorporate them into a desert. There were actually very few recipes online but we came across a couple that we had the ingredients for. The recipe i’m blogging today was actually for feijoa and lime muffins (a popular feijoa recipe ), except, I had lime juice but not actual limes. However I did have a lemon. So we decided to substitute the limes for a lemon and it was still delicious, Craig absolutely loved them. If you come across any feijoas in your travels try out the recipe, the tartness of the lemon fits very nicely with the sweetness of the feijoa, and as usual muffins are super fast to make.
Feijoa and Lemon Muffins
(makes 10, preparation time 10minutes, cooking time 25minutes)
A large juicy lemon
60g butter (melted)
2 large eggs
200g plain flour
2½ tsps baking powder
1 cup peeled and diced feijoas (about 6-8)
Preheat the oven to 180°C.
Place paper cup liners in a muffin pan.
Finely grate the zest lemon squeeze the juice .
Tip this into a large bowl with the melted butter and eggs.
Whisk really well together until light and fluffy.
Sieve the flour with the baking powder and fold gently into the mixture with the sugar.
Finally fold in the feijoas to the batter and fill the muffin cups three quarters full.
Sprinkle the tops with a little extra sugar.
Bake for 20-25 minutes until turning golden and the muffins are firm to the touch when patted.