Feijoa, Lemon & Coconut Muffins
Makes 12
If you have no Feijoas, replace with 2 to 3 mashed bananas
Ingredients
- 5 Feijoas, skin removed
- Juice and zest of 1 lemon
- 100g melted butter
- ¾ cup caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1 ½ cups self-raising flour, sifted1 cup desiccated coconut1 teaspoon baking soda
- 1 teaspoon mixed spice
- Pinch of salt
- TOPPING
- ¼ cup caster sugar
- Zest of 1 lemon or half of the first lemon. Depending on taste.
Method
- Preheat oven to 190 C (170 C fan-forced).
- Grease a 12-hole muffin tray.
- In a blender, blend together the feijoas, lemon juice, zest, melted butter, caster sugar, egg and vanilla essence until smooth.
- In a medium bowl, add flour, coconut, baking soda, mized spice and salt, stirring with a whisk to combe.
- Pour the feijoa mixture to over to combined to gently mix. Do not overmix hard.
- Pour mixture into each muffin hole, filling to ¾ full.
- For the topping, mix together caster sugar and lemon zest then sprinkle a little over each muffin mixture.
- Bake for 15-20 minutes.
