Feijoas are a somewhat divisive fruit in our family; some of us love them and the rest aren't too sure about the whole thing. But because Mum and Dad have a prolific little feijoa tree at their place, we tend to use them quite a bit during Autumn.
We picked loads on a recent visit, most of the fruit was made (by Mum) into a gorgeous fig and feijoa jam and I snaffled the rest for these fig and feijoa muffins. The brown sugar and ginger tang mixed well with the intense feijoa flavour and the kids seemed to love them while Mum suggested that such a good muffin recipe might only be improved with the omission of the fejioas.
While I was baking, the kids were making mess and masterpieces in the studio, which, when not invaded by us hangers on, is the location for Mum's fantastic residential art classes.
Feijoa and ginger muffinsPrep time 10 mins
Cook time 25 mins
This really is a good basic muffin recipe, so if like my Mum, you aren’t a feijoa fan, please swap them out with another seasonal fruit.
2 1/4 cups self-raising flour
1/2 tsp bicarbonate soda
1 tsp ground ginger
1 1/4 cup buttermilk
3/4 cup brown sugar
120g butter, melted
1 cup feijoas, peeled and roughly chopped
Preheat oven to 180C and grease or line a 12-hole muffin tray with paper cases. Sift dry ingredients together in a large bowl. In another bowl, whisk together the buttermilk, eggs, sugar and butter until well combined. Gently fold the wet and dry ingredients together and add the feijoas, stirring until just combined. Divide the batter between the muffin holes and bake for 25 minutes or until muffins are golden and cooked through.