feijoa & lime muffins

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feijoa, lime, muffins

According to the New Zealand Listener, these muffins “are quite tart, with all the fragrance of feijoas and a refreshing tang from the lime juice and zest”. I love that the lime zest is in the muffin mixture as well as in the sugary topping – double the tang!

FEIJOA & LIME MUFFINS

Makes about 10

Ingredients

• 3 juicy limes
• 60g butter, melted
• 2 large eggs
• 200g plain flour
• 2½ teaspoons baking powder
• 100g sugar
• 1 cup peeled and diced feijoas (about 6-8)

Method 

1. Preheat the oven to 180°C. Place paper cup liners in a muffin pan.
2. Using a zester, take strips of zest from one of the limes and reserve for the top of the muffins. Finely grate the zest of the other 2 and squeeze the juice from all 3. Tip this into a large bowl with the melted butter and eggs. Whisk together until light and fluffy.
3. Sieve the flour with the baking powder and fold gently into the mixture with the sugar.
4. Finally, fold in the feijoas and fill the muffin cups three-quarters full.
5. Sprinkle the tops with a little extra sugar and the reserved zest.
6. Bake for 20-25 minutes until golden and firm to the touch.

feijoa, date & ginger loaf

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dates, feijoa, ginger, loafs

Oh my. If you love food and haven’t discovered foodgawker.com then head over there immediately and, well, gawk. The site selects the highest quality food photography (and recipes, of course) for its delicious galleries.

Amidst all the gorgeousness I discovered this recipe for feijoa loaf, which originally comes from Fisher & Paykel’s equally divine food blog, called ourkitchen. The recipes here are contributed by friends of F&P and this loaf was created by Emma who also took the fabulous photographs.

Feijoa, date and ginger loaf

Ingredients

• 1 cup feijoas, peeled and diced
• 150g dates, chopped
• 100g crystallised ginger, chopped
• 250mls boiling water
• 150g brown sugar
• 50g butter
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 270g flour
• 1 tablespoon ginger
• 1 tablespoon baking powder
• 1 tsp baking soda

Method
1. Pre-heat the oven to 180°C on bake and grease a loaf tin.
2. Place the feijoa, dates, ginger, water, butter and sugar into a saucepan and bring to the boil. Lower the heat and simmer for 5 minutes. Remove from the heat and cool.
3. Sift together the flour, ginger, baking powder and soda and add to the fruit mixture once cooled along with the egg and vanilla. Do not over mix (this mixture is quite thick).
4. Spoon the mixture into the greased tin and bake for 45 minutes or until a skewer comes out clean.

fabulous feijoa muffins

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Alison Holst, cinnamon, feijoa muffins, orange

Photo: feijoa feijoa

These quick, easy and delicious muffins are from Marvellous Muffins by Alison Holst (Hyndman Publishing, 1994). The orange zest gives them a little zing and I chopped the feijoa a little on the chunky side so I could really taste the fruit. The crunchy sugar topping is just delicious. The proof was in how quickly my little boy devoured two of them.

FABULOUS FEIJOA MUFFINS

Ingredients

• 75g butter, melted
• 1 cup finely chopped feijoa flesh
• 2 large eggs
• finely grated rind of 1 orange
• ¼ cup orange juice
• ¾ cup sugar
• 2 cups self-raising flour
• 1 teaspoon cinnamon
• 1 tablespoon sugar

Method

1. Heat oven to 210°C (200°C fanbake), with the rack just below the middle.
2. Heat the butter in a large bowl until it is liquid.
3. Halve the feijoas and scoop out the central part with a teaspoon. (Muffins are nicest if you do not use much of the firmer outer shell.)
4. Chop feijoa into pieces no bigger than peas. Pack into cup measure, then mix this into the melted butter with a fork.
5. Add the unbeaten eggs, orange rind, and the juice of the orange (made up to volume with a little lemon juice if necessary). Mix until everything is combined.
6. Mix the sugar and self-raising flour in another container. Sprinkle it over the egg mixture, then fold it in without overmixing. (If you have used too much firm feijoa flesh you may need to add a little extra juice or milk to reach usual muffin consistency.)
7. Divide the mixture between greased muffin pans.
8. Mix the cinnamon and second measure of sugar, and sprinkle it on the muffins.
9. Bake for 10-15 minutes, until the centres spring back when pressed.

Variation: For Raspberry and Feijoa Muffins, add an extra ¼ cup of sugar and fold in 1 cup of frozen raspberries.

feijoa & date loaf

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feijoa and date loaf

This recipe was featured on Television New Zealand’s Good Morning Show and can be found on their website.

FEIJOA & DATE LOAF

Ingredients

• 1 cup peeled, diced feijoa
• 100g dates, roughly chopped
• 250ml boiling water
• 230g sugar
• 50g butter
• 1 teaspoon vanilla
• 1 egg, beaten
• 270g flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Method

1. Put feijoas, dates, boiling water, sugar and butter in a saucepan.
2. Bring to the boil and simmer for 5 minutes.
3. Cool thoroughly then stir in the vanilla and the beaten egg.
4. Sift together the dry ingredients and very carefully fold into the cooled fruit mixture working just enough to moisten the dry ingredients.
5. Do not overmix.
6. Spoon the batter into a well buttered and floured loaf tin (large) and bake 180ºC for 50 to 60 minutes or until tested.

feijoa muffins

These sound so simple to make, while the combination of orange and cinnamon promises to enervate the flavour with sweetness and spice. Posted to Facebook’s feijoa page with a note that they freeze well.

FEIJOA MUFFINS

Ingredients

• 2 cups flour
• 3 teaspoons baking powder
• 75 grams butter melted
• 1 cup chopped feijoas
• 2 eggs
• finely grated rind of an orange
• 1/4 cup orange juice
• 3/4 cup sugar

Optional topping:

• 1 tsp cinnamon
• 1 tbs sugar

Method

1. Melt butter; mix in feijoas.
2. Add unbeaten eggs, orange juice and rind. Mix until combined.
3. Add sugar, flour and baking powder.
4. Pour into greased muffin pans.
5. Sprinkle cinnamon and sugar on top.
6. Bake at 200ºC for 15 to 20 mins.

feijoa & honey muffins

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buttermilk, honey, NZWW

Another great sounding recipe from the New Zealand Women’s Weekly – this time combining honey, nutmeg, coconut and buttermilk with the deliciousness of feijoa.

FEIJOA & HONEY MUFFINS

Makes 12

Ingredients

• 125g butter, softened
• ½ cup honey
• 2 eggs
• 1 teaspoon vanilla essence
• 1 cup buttermilk
• 1½ cups self-raising flour, sifted
• ½ cup desiccated coconut
• ½ tsp grated nutmeg
• 8 medium feijoas, peeled and diced

Method

1. Heat oven to 180°C fan bake. Grease 12-hole standard muffin tin or line with paper cases. In a bowl, beat butter and honey together until creamy. Beat in eggs and vanilla.
2. Stir in buttermilk then stir in flour, coconut and nutmeg until just combined. Lastly stir in diced feijoas.
3. Spoon muffin mixture into prepared tins and bake for 20 to 25 minutes or until muffins are puffed and golden brown.

feijoa & apple muffins

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apple, feijoa, muffins & loaves, Simon Bryant, The Cook and the Chef

Created by chef Simon Bryant in the ABC television show The Cook and the Chef, these muffins combine apple and ginger with the sweet flavour of feijoa. The companion recipe from Maggie Beer (Episode 23) was the Feijoa Tart with Sour Cream Pastry.

FEIJOA AND APPLE MUFFINS

Makes 12 small muffins.

Photo from ABC TV: The Cook and The Chef

Ingredients

• 375g self raising flour
• 90g soft butter
• 220g sugar
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• pinch ground clove
• 2 tablespoons flaked almonds (optional)
• 300ml milk
• 1 egg
• 1 cup feijoa, peeled and chopped (about 3 – 4 feijoas)
• 1 small grated apple
• zest of 1 lime

Method

1. Heat oven to 180ºC.
2. Sift the flour, then rub the softened butter into the flour. Add sugar and baking powder, spices and almonds. Fold feijoa, apple, and zest into the flour mix. Mix milk and eggs together, and add to the flour mix. Do not overmix. It’s a good idea not to add all the liquid at once so that you can gauge the amount of liquid needed for a sloppy mix. Spoon into muffin tray, filling well, and bake 180ºC for 15 – 20 minutes until skewer comes out clean.
3. Serve warm with feijoa jelly, and olive oil.

feijoa and cream cheese muffins

Here’s another recipe for muffins that combines cream cheese and feijoas, this time from The Listener. There is a warning that nuggets of cream cheese and feijoa make these muffins irresistible.

FEIJOA AND CREAM CHEESE MUFFINS

Makes 12

Ingredients

• 1 cup chopped feijoa flesh
• 3⁄4 cup caster sugar
• 75g butter, melted
• 2 eggs, lightly beaten
• 1⁄2 cup sour cream
• finely grated zest and juice of 1 orange
• 2 cups self-raising flour, sifted
• 1⁄2 teaspoon cinnamon
• 125g cream cheese, coarsely chopped
• 1⁄4 cup raw sugar

Method

1. Heat the oven to 200°C. Grease a 12-hole standard muffin tin or line with paper cases.
2. Combine the feijoas, sugar and butter in a bowl. Stir in the eggs, sour cream and orange zest and juice.
3. Add the flour and cinnamon, stirring until just combined. Fold through the cream cheese.
4. Spoon the mixture into the prepared tins and sprinkle with a little raw sugar.
5. Bake for 15-20 minutes until firm and golden brown.

feijoa, sauvignon blanc & cream cheese muffins

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cream cheese, wine

These muffins, created by Michelle Bond, took out The Marlborough Express Mighty Muffin Competition in May 2009. You can find the story about how Michelle Bond created them over here at The Marlborough Express website.

MICHELLE BOND: FEIJOA, MARLBOROUGH SAUVIGNON BLANC & CREAM CHEESE MUFFINS

Makes 12

Ingredients

• 1 cup chopped feijoa flesh
• ¾ cups of caster sugar
• 75g butter, melted
• 2 eggs, lightly beaten
• ½ cup of sour cream
• finely grated rind lemon
• 1/3 cup of Marlborough Sauvignon Blanc
• 2 cups self raising flour, sifted
• ½ teaspoon of cinnamon
• 125g cream cheese, coarsely chopped

Method

1. Heat oven to 200°C. Grease a 12 hole standard muffin pan or line with paper cases.
2. Combine feijoas with sugar and butter.
3. Stir in the eggs, sour cream, lemon rind and sauvignon blanc. Add the flour and cinnamon, stirring until just combined.
4. Fold in the cream cheese. Spoon mixture into prepared muffins tins. Bake for 15 to 20 minutes until firm and golden brown.

feijoa lime loaf

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lime

I found this recipe over at Helen Peters’ blog site on TypePad, but for some reason (as I attempt to post this) her page is now completely blank. This is my pet hate about the web – things move!! And recipes get lost just like that… Hopefully it’s just a temporary thing.

I have the link and will update if her page comes back. She has some photographs of this loaf and I have to admit that the crystallized lime and sugar glaze has my name written all over it. Sounds sensational.

FEIJOA LIME LOAF

Ingredients

• 8 feijoas, peeled
• 2 cups self raising flour
• 1 cup sugar
• 1 cup boiling water
• 1 egg, beaten
• 2 tablespoons butter
• 1 teaspoon baking soda

Method

1. Slice the feijoas. Add to a pot with the boiling water, sugar, and butter. Bring to the boil and boil for 5 minutes.
2. Cool. (Note: cool properly to avoid cooking your egg in the next step.)
3. Add the egg, flour and baking soda and mix. Pour into a greased loaf tin and bake at 180º for 40-45 minutes or until the top springs back when touched and a knife inserted into the middle comes out clean.

Lime glaze

• 1/3 cup caster sugar
• 2 tablespoons lime juice

1. Mix together the caster sugar and the lime juice.
2. Drizzle over the still-warm loaf and allow to cool in the tin.

When you tip the loaf out there will be a thin crunchy sugar layer on the outside and the lime juice will have soaked in. Yummy.