Feijoa and Lemon Muffins

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

100g sugar

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.





10 ways to make your oatmeal more appealing!

Apple and Strawberry Puree with Coconut

I have heard people talk about how boring oatmeal/porridge is, but it’s something that I have never understood!!! Growing up weekend porridge was a tradition and a treat for us. Different to the school mornings that consisted of Vegemite on toast, we would wake up on a saturday or sunday morning to find Dad making porridge for the 7 of us (5 kids!), and would add to it all sorts of delicious toppings. Porridge on the weekends is one of my favourite childhood memories.

Since being married we have occasionally had porridge phases, however recently I had a bit of a scare at the doctor when I found out that I had high cholesterol. We have a family history of high cholesterol and heart disease and now I’m going to try my very best to cut foods high in cholesterol out of my diet and increase my fiber intake. Step one: porridge each morning. The Australian Heart Foundation has a great website that give you  tips on how to lower your cholesterol through diet rather than medication. http://www.heartfoundation.org.au/healthy-eating/food-and-nutrition-facts/Pages/default.aspx. On the cereals page it highlights that porridge oats are a great source of wholegrains that can not only aid in digestion but are really low in saturated fats and therefore cholesterol!

Now back to the boring porridge. Porridge has NEVER been boring for me because there are some seriously tasty healthy ways to bring a bit of excitement to it. Here are 10 that I have tried and tested and find DELICIOUS!

A small handful sultanas/raisins
1 tbs desiccated or shredded Coconut
Half a banana sliced

1/4 cup of  fresh apple chopped finely
2 tsp brown sugar
1 tsp ground cinnamon 

3 tbs apple and strawberry puree (golden valley fruit puree is what I used above, they come in lots of different brands and varieties though) 
1 tbs shredded coconut

1 tbs honey
Half a banana sliced

1/2 cup chopped dried dates

 2 tbs low fat vanilla yogurt
1 tsp ground cinnamon 

2 tbs low fat vanilla yogurt 
1/4 cup fresh or frozen berries (just add frozen berries to the oatmeal while it is still too hot to eat) 

2 tbs apple juice
A small handful of sultanas/raisins 

2 tbs dried cranberries
1 tbs shredded coconut

1/4 cup of the fresh fruit of your choice
2 tbs chopped walnuts or pecans 


On a side note, I always cook my oats in water with a pinch of salt. If my porridge is too thick I add a little soy milk (cholesterol free!). This also makes the porridge smoother.

I hope you’ll be having some delicious oatmeal/porridge this weekend!!