Feijoa, white chocolate and ginger muffins
Still wondering what else to do with all those feijoas? Here’s another simple, delicious recipe using one of my favourite seasonal fruits.
- 1 cup plain flour
- 1 cup wholemeal flour
- 1 teaspoon baking powder
- ½ cup brown sugar
- 75 g good quality white chocolate chopped
- 100 g melted butter
- 1 teaspoon baking soda
- ½ cup warm milk
- ½ cup unsweetened thick Greek yoghurt
- 2 free range eggs lightly whisked
- 1 very ripe banana well mashed
- 1 cup feijoa flesh roughly chopped
- 1 teaspoon fresh ginger finely grated
- Preheat oven to 170° Line a 12 hole muffin tray with paper cases.
- Sift flours and baking powder together into a large bowl (tip in remaining wholemeal flakes after sieving). Add brown sugar and white chocolate and stir to combine, making sure there are no lumps in brown sugar.
- Mix baking soda and warm milk until soda has dissolved. Mix with remaining wet ingredients in a separate bowl and mix until well combined.
- Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined –but don’t overmix, lots of lumps will ensure a lighter muffin! Spoon mixture into paper cases, dividing equally.
- Bake for 20-25 minutes, until golden brown and the muffins bounce back when lightly pressed. Remove from oven and transfer to a wire rack to cool slightly. Scrumptious eaten warm, fresh from the oven. If eating at a later time, you can always gently warm them in the microwave for about 15 seconds before eating.
White chocolate and ginger are two flavours that are epic paired with sweet, slightly tangy feijoas. These muffins are best eaten warm, whether that’s straight from the oven or warmed up briefly in the microwave or oven if you’re eating them at a later date. Enjoy!