A blog about my cats, geology and other stuff that I do when I'd rather be quilting
Thursday, 28 April 2011
I think you may have to be from NZ to appreciate this tart and pulpy fruit, but once you develop a taste for it you look forward to feijoa season each year.
These muffins by an icon of NZ cooking, Alison Holst, are just scrummy...that is if you can stop yourself cutting them in half, scooping out the insides with spoon and eating them on the spot! Mez honey, this one's for you xxx
Fabulous Feijoa Muffins 75g butter, melted 1 cup finely chopped feijoa flesh 2 large eggs finely grated rind of 1 orange ¼ cup orange juice ¾ cup sugar 2 cups self-raising flour 1 tsp cinnamon 1 Tbsp sugar Heat oven to 210°C (200°C fanbake), with the rack just below the middle. Heat the butter in a large bowl until it is liquid. Halve the feijoas and scoop out the central part with a teaspoon. (Muffins are nicest if you do not use much of the firmer outer shell.) Chop feijoa into pieces no bigger than peas. Pack into cup measure, then mix this into the melted butter with a fork. Add the unbeaten eggs, orange rind, and the juice of the orange (made up to volume with a little lemon juice if necessary). Mix until everything is combined. Mix the sugar and self-raising flour in another container. Sprinkle it over the egg mixture, then fold it in without overmixing. (If you have used too much firm feijoa flesh you may need to add a little extra juice or milk to reach usual muffin consistency.) Divide the mixture between greased muffin pans. Mix the cinnamon and second measure of sugar, and sprinkle it on the muffins. Bake for 10-15 minutes, until the centres spring back when pressed. VARIATION: For Raspberry and Feijoa Muffins, add an extra ¼ c of sugar and fold in 1 c of frozen raspberries.