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Feijoa and Lime Poppyseed Muffins

Feijoa and Lime Poppyseed Muffins​

Picture

Ingredients

125g 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

Method

Step 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.

 
Picture
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.

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact