Feijoa and Lime Poppyseed Muffins
Ingredients125g butter, softened, plus extra for greasing
½ cup brown sugar 2 eggs 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 MethodStep 1
1 Preheat oven to 180ºC. Grease a 15-hole muffin tin with butter and dust with flour, then shake off excess. Step 2 Beat butter and sugar together in a large bowl with electric beaters until light and fluffy. Step 3 Add eggs one at a time, beating well after each addition. Step 4 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. Step 5 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. |
