Feijoa And Lime Muffins Recipes

FEIJOA MUFFINS

Steps:

• Preheat oven to 200°C/180°C fan forced (390°F).
• Grease muffin tins or line with patty pans.
• Zest and juice the lime.
• Cut the feijoas in half and scoop out the flesh. Put into a bowl and lightly mash with a fork.
• Top and tail two more feijoas, dice and blitz in the chopping bowl of an immersion/stick blender or food processor. This step is optional but really boosts the feijoa flavor. If you really can't stand the skins you can scoop out the flesh instead.
• Add the blitzed whole feijoas to the mash feijoas, along with the lime juice and zest and vanilla and mix well.
• In a separate bowl add the the egg and oil and mix well, then add to the mashed feijoas and mix.
• In a separate bowl add the flour and brown sugar and mix well.
• Add all the wet ingredients to the dry ingredients and mix until just combined. There should not be any dry flour but do not over mix your batter or you will have dense muffins.
• Spoon into the lined muffin tins and bake for twenty five minutes or until golden brown.
• Remove from the oven and eat straight away while still hot (mind your fingers!) or allow to cool and enjoy later.

FEIJOA AND LIME MUFFINS

Steps:

• Preheat the oven to 180C. Place paper cup liners in a muffin pan.
• Using a zester, take strips of zest from one of the limes and reserve for the top of the muffins.
• Finely grate the zest of the other 2 and squeeze the juice from all 3.
• Tip this into a large bowl with the melted butter and eggs. Whisk 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 and fill the muffin cups three-quarters full.
• Sprinkle the tops with a little extra sugar and the reserved zest.
• Bake for 20-25 minutes until golden and firm to the touch when patted.

FEIJOA & LIME MUFFINS

Steps:

• Sift the flour, baking powder and sugar into a large bowl and make a well in the centre.
• In a jug blend together the eggs and milk and add the feijoa's. Blend into the dry ingredients folding in the butter as you go.
• Divide the mixture evenly between 12 well greased muffin tins .
• Bake at 220 degrees Celsius for 15-20 minutes until cooked.
• To make the glaze, simmer the sugar, orange juice and lime juice together until the sugar has dissolved.
• Stand muffins for 2 minutes before brushing with the glaze. Stand a further 5 minutes before serving.

LIME MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.