Feijoa Muffins – All-Purpose Flour – Brown Sugar – Desiccated Coconut – Cinnamon – Baking Soda – Baking Powder – Salt WET INGREDIENTS – Avocado Oil – Milk – Egg – Feijoa – Lime Juice – Vanilla Extract
Cut the feijoa fruits in half and, using a teaspoon, scrape down the flesh. Discard the feijoa skin in the compost bin.
Place the chopped feijoa in a large mixing bowl with the remaining liquid ingredients: egg, lime juice, milk, vanilla extract, and oil.
In another large bowl, add the dry ingredients: flour, brown sugar, coconut, baking soda, baking powder, and salt. Whisk to combine evenly.
Pour the dry ingredients onto the wet ingredients and stir to form a smooth feijoa muffin batter.
Preheat oven to 200°C (400°F). Line a 12-hole muffin tray with paper cases and lightly oil it with cooking spray. Fill the muffin paper cases evenly with the batter.
Bake the feijoa muffins on the center rack of the oven for 5 minutes at 200°C (400°F). Reduce the oven to 180°C (350°F) and keep baking for 13-16 minutes.
Serving: 1 Muffin Makes: 12 Muffins
Prep: 10 Minutes Cook: 20 Minutes