This is a lovely recipe that I think tastes more like cake or shortcake than a regular muffin.
Feijoas are my favourite fruit and it is my firm belief that one can never have too many feijoa recipes…but you can have favourites, and this is one such indispensible recipe that Mum and I make several times every feijoa season.
To show you just how often this recipe is used, the following photo shows “Mum’s Muffin Jar”. This is a nifty concept with the dry ingredients pre-assembled in the jar and stored in the fridge all ready for mixing up a quick batch of muffins. The recipe is written on the jar and measurement levels for ingredients are marked out, such as “flour to this level”. For the rest of the year (when feijoas aren’t available) we use this muffin base recipe and add in most fruits such as plum, mango, apple, rhubarb, raspberry, strawberry, lemon, apricot… – the list goes on for this versatile muffin recipe.
Mum’s Muffin Jar:
Tips and suggestions for Feijoas Muffins:
- If you don’t have a full cup of feijoas, you can make up the amount with grated apple.
- Try adding sliced crystallised ginger to the feijoa muffin mix.
- Before the muffins go in the oven, you can sprinkle the tops with vanilla sugar to add a slight caramelized crunch to the top.
- For the oil in this recipe, use any light cooking oil, such as rice bran, canola, sunflower, or safflower.
- The texture of the muffin mixture can change over the feijoa season due to the moisture content in the fruit. This depends on the variety, whether the feijoa is an early fruiting variety or later fruiting, how much rain has fallen, or how they have been watered, plus how long the fruit has been off the tree. For example, new feijoas tend not to have as much juice as older feijoas, so the mixture can be dryer or sloppier, but just adjust the cooking time by a few minutes accordingly.
Feijoa muffin mixture ready for the oven:
RECIPE: FEIJOA MUFFINS
1 ¾ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup feijoas, mashed
½ cup oil
- Place dry ingredients into a bowl.
- To the dry ingredients add the oil, a well-beaten egg, and feijoas. Mix lightly and quickly.
- Put into greased muffin tins.
- Cook for 15-20 minutes at 200-225 degrees Celsius.
Posted by Admin on April 18th, 2015
Posted in Feijoas, Fruits, Muffins, Scones, and Loaves
Tagged as: autumn fruits,feijoas,muffin jar,muffins,quick baking,recipe,seasonal cooking,seasonal fruits,sweet muffins
[…] Since the oven was on, and we had plenty of (foraged) feijoas to use, we adjusted the oven temperature up, and made a batch of Feijoa Muffins. Find the recipe here: https://www.inthekitchenwithmum.com/2015/04/feijoa-muffins/ […]