Coconut sugar:<\/strong> which can be substituted for jaggery, or a sugar of your choice<\/li><\/ul>\n\n\n\nYou’ll also need salt, ginger powder and baking soda, no vegetable oil required.<\/p>\n\n\n\n
For flavour variants, you can try adding lemon zest or vanilla essence. Sorry – I haven’t tried making feijoa muffins leaving the feijoa skins on, but if you give it a go, report back!<\/p>\n\n\n\nIngredients for feijoa muffins<\/figcaption><\/figure>\n\n\n\n🧑🍳Feijoa muffins step by step<\/h2>\n\n\n\n Step one. <\/strong>Set the oven to 180˚C \/ 356˚F, fan bake, with a wire rack in the middle, ready for your muffin tray.<\/p>\n\n\n\nStep two. <\/strong>Cut the feijoa fruit in half and scoop out the flesh, then roughly chop. We’re after small-ish pieces, definitely not a purée – chunks of fruit are so much better in muffins, IMO.<\/p>\n\n\n\nStep three. <\/strong>Measure out all your dry ingredients, combine in a large bowl and stir well.<\/p>\n\n\n\nRoughly chop the fruit<\/figcaption><\/figure><\/li>Combine all dry ingredients<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n\n
Step four. <\/strong>Pour over the coconut milk and mix together. I like to use canned, full fat coconut milk in my baking – it’s sweeter and thicker in texture than the tetra pack milk (plus, environmentally friendly!). Add your chopped feijoas.<\/p>\n\n\n\nStep five. <\/strong>Fold the mixture together, taking care not to over-work it. If too much air gets in the batter, the muffins will sink in the oven, and that’s not fun for anyone.<\/p>\n\n\n\nAdd the fruit<\/figcaption><\/figure><\/li>Fold through, don't over-mix<\/figcaption><\/figure><\/li><\/ul><\/figure>\n<\/div><\/div>\n\n\n\nStep six. <\/strong>Fill your muffin tins or cavities up about three quarters full, allowing for a little rise. Then add a few coconut threads or chips to the top of each muffin for crunch, looks and flavor flav.<\/p>\n\n\n\nYou can see in the photos I’ve only shown one silicon muffin tray – this recipe will yield 10, so you’ll need a larger tray or two smaller ones. The Virgo in me couldn’t bear to shoot the other tray (it didn’t match!).<\/p>\n\n\n\nFill them three quarters full<\/figcaption><\/figure>\n\n\n\nStep seven. <\/strong>Now cover with foil and pop them in the oven on a wire rack for ten minutes, at which point you can remove the foil and bake a further ten minutes to crisp up.<\/p>\n\n\n\nDo this quickly, don’t faff, opening the oven door before your baking is ready can cause them to sink.<\/p>\n\n\n\n
Done! Admire, breathe in the delicious scent of freshly baked feijoa muffins, and allow to cool.<\/p>\n\n\n\n
If you want to make them look pretty, you can give them a dusting of icing sugar. I have a spice grinder, and ground up a tablespoon of erythritol – a sugar substitute.<\/p>\n\n\n\nMmmm... feijoa muffins <\/figcaption><\/figure>\n\n\n\n🍓Recipe tips and tricks<\/h2>\n\n\n\n A few hints on how to make these feijoa muffins perfectly every time:<\/p>\n\n\n\n
No need to sift the flours<\/li> You can make your own oat flour by blending whole oats until fine<\/li> I prefer full fat, canned coconut milk to tetra pack – far creamier and slightly sweeter<\/li> If you prefer to use another plant milk with a thinner consistency, start with half a cup then add a tablespoon at a time<\/li> Feijoas can be substituted for fresh pear, apple, berry, banana. 1 cup of feijoa fruit is about equal to 200g<\/li> Use fresh baking soda and fresh ginger powder. Old baking soda won’t give you the rise you’re after, and old ginger powder will lose its flavour<\/li> Do use foil while cooking if you’re going to sprinkle coconut chips over the top, to prevent them burning<\/li><\/ul>\n\n\n\nWarm feijoa muffins - the perfect afternoon tea!<\/figcaption><\/figure>\n\n\n\n🧁Storing leftovers<\/h2>\n\n\n\n Store your feijoa muffins in an airtight container, room temperature. Enjoy within 2-3 days.<\/p>\n\n\n\n
That’s it my loves, go forth and bake, disconnect from the news for a time and find a moment of joy.<\/p>\n\n\n\n
Lauren. X<\/p>\n\n\n\n
🥣More feijoa baking recipes<\/h2>\n\n\n\n When it’s raining feijoas, make this simple feijoa crumble<\/a>, this feijoa cake<\/a> with toasted walnuts, or this insanely delicious recipe for a feijoa loaf<\/a> with lemon icing.<\/p>\n\n\n\nDust feijoa muffins with powdered sugar to serve - perfection!<\/figcaption><\/figure>\n\n\n\n 🌿 Enjoyed this recipe? Leave a comment below, better yet - share a snap with me on instagram @ascensionkitchen.<\/a> If you're after personalised health and nutrition advice, contact my clinic,<\/a> I'd be happy to work with you.<\/p>\n\n\n