Feijoa crunch muffins

Feijoas are a fruit loved by New Zealanders and very misunderstood by the rest of the world. They are described by some as a pineapple guava, which makes sense once you've had one. I have never decided if I'm actually a fan or not, I think they are an acquired taste. However our kiwi friends had their baby blessed today and I managed to get some cheap feijoas on clearance at a local fruit and veg shop (still no idea why, there was nothing wrong with them) so I baked with them! I love Just a Mum, who is a New Zealand baking pro. She always has the best recipes and is my go to when I need something. She of course had a recipe for Feijoa muffins, which I got to work with.

FEIJOA CRUNCH MUFFINS

Ingredients:

1 1/2 Cups White Sugar

1 Cup Vegetable Oil

2 Eggs

1 Tablespoon Vanilla

3 Cups Flour

1 Teaspoon Salt

1 Teaspoon Bi-carb Soda

1 Teaspoon Cinnamon

3 Cups Feijoa flesh (scooped out of overripe feijoas)

Topping:

1/2 Cup Brown Sugar

Instructions:

Preheat Oven to 175C

Prepare muffin trays with liners. Scoop the Feijoa flesh out of overripe Feijoas until you have approx 3 cups (lightly mash with a fork leaving some larger chunks.) Set aside.

In a mixer add the sugar and oil and cream the mixture until smooth and creamy, approx 3 minutes, add the eggs and vanilla and incorporate well for a further 2 minutes.

Add to this the Flour, Salt, Bi-carb Soda and Cinnamon and mix until just combined.

Add the lightly mashed Feijoa and stir well, this is a very thick mixture.

Spoon the mixture into the muffin tins to 3/4 full

Sprinkle with brown sugar over the tops of the muffins, approximately 1 teaspoon per muffin

Bake for 18-23 minutes until the muffins are golden brown and a skewer comes out clean.

Remove from the oven and allow to cool for 5 minutes then transfer the muffins to a tray to cool. These are delicious warm from the oven!

They were good, that's for sure. I was a little worried that they didn't take feijoa-y enough, but my husband who ate them all the time as a child assured me they were great. Good news! The only thing I wasn't 100% keen on was the topping. It was good, but I feel like it could have been better! Next time I make them, I will use the crumble from the tops of the blueberry muffins I made on the regular. I feel like that would make them next level!

mini coconut muffins

i love simple, good recipes and knowing that they can be thrown together without much time, ingredients or effort when needed. i saw this beauty on the 4 ingredients facebook page a little while ago and decided to give it a whirl... honestly believing that without egg that there was little chance of them being any good.

i stand corrected. they are actually amazing - and i have tried them with diary free milk for a friend whose son has a milk allergy... just as good. we are onto a winner and i am filing this one away for frequent reference.

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mini coconut muffins 

(makes 24)

1 cup self raising flour'

1 cup desiccated coconut

1/2 cup sugar

3/4 cup milk

mix all ingredients together and place spoonfuls into a mini muffin tin

bake at 160 deg celcius preheated oven for 18-20 minutes or until tops are golden

enjoy!

blueberry muffins ♥

i have a friend coming for morning tea tomorrow and i am well excited for a catch up... as it's been quite some time since we have seen each other. i've made these awesome blueberry streusel muffins that i saw on another blog i follow (little baby garvin, you can see the original post here, not my recipe but i have translated for those making them in australia). this is the fourth time i have made them in the last month hahaha, so i think it's important that i share the recipe now, as everyone i have given them to has asked for it.

blueberry struesel muffins

muffins:

2 cups plain flour

1/2 tsp. salt

3 tsp. baking powder

2 large eggs

1 cup sugar

1 cup greek yoghurt

1/2 cup cooking oil

1 tsp. vanilla escense

2 cups of blueberries (i used frozen, without defrosting and they worked just fine)

topping:

1/2 cup flour

1/3 cup sugar

55g melted butter

method:

1. preheat oven to 180 degrees fan forced, line muffin pan

2. mix eggs and sugar. add yoghurt, oil and vanilla

3. add dry ingredients and mix well

4. fold in blueberries and set aside

5. for topping: combine flour, sugar and butter and stir with a fork until it is crumbly

6. divide muffin mix into liners (around 2/3 full) then spoon topping onto the mix until it is all used

7. bake for 16-18 mins or until brown on top

they are delicious! enjoy warm with cream or yoghurt ♥