Feijoa and Lime Poppyseed Muffins
125g butter, softened, plus extra for greasing
½ cup brown sugar
6 medium feijoas, (a generous cup), plus extra, peeled and sliced, for topping
Zest and juice 1 lime
¼ cup milk
1¾ cups self-raising flour
½ tsp ground ginger
2 Tbsp poppy seeds
2 Tbsp sugar, for sprinkling
1 Preheat oven to 180ºC. Grease a 15-hole muffin tin
with butter and dust with flour, then shake off excess.
Beat butter and sugar together in a large bowl with
electric beaters until light and fluffy.
Add eggs one at a time, beating well after each
Mash feijoa flesh with lime zest and juice, then stir
into butter mixture along with the milk. Mix in flour,
ginger and poppy seeds until just combined.
Spoon a heaped dessertspoonful of mixture
into each of your prepared muffin holes. Press a slice
of feijoa into the top of each muffin. Sprinkle sliced feijoa
with sugar and bake for 15–18 minutes until golden.
Ready in: 35 minutes | Cooking time: 15–18 minutes
Makes: 15 small muffins
Credit: Taste Magazine/Bauer Media
Photography: Vanessa Lewis
Tip: Feijoa flesh is ripe when the jellied section in the centre of the fruit is clear. The flesh is easy to preserve, either scooped out of the skin, peeled or frozen whole.