Submitted to the Best Recipes website, these tangy muffins take 15-20 minutes to prepare.



  • 1¼ cups plain flour*
  • ½ cup sugar
  • 2½ teaspoons baking powder
  • 50g butter
  • 2 eggs
  • 1 teaspoon finely grated lemon rind
  • ½ cup freshly squeezed, strained lemon juice
  • 1 cup feijoa flesh, roughly chopped

Lemon Glaze

  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons caster sugar
  • 1 tablespoon orange juice or ginger syrup


  1. Preheat oven to 200°C. Grease 12 medium muffin pans.
  2. In a large bowl, melt the butter, beat in the eggs, rind and juice. Sift in flour, sugar and baking powder.
  3. Gently stir in feijoas. Spoon into muffin pans, making them almost full.
  4. Bake at 200°C for 20-25 minutes. Cool in the pan for two minutes, then turn on to a wire rack.
  5. Glaze: Mix rind and sugar on a saucer for the glaze. Just before using the glaze, stir in the orange juice.
  6. Dip the top of each muffin in the lemon glaze, then let cool.
  7. Dip tops of cooled muffins again, in any remaining lemon glaze.

*If the mixture seems too wet, add an extra ¼ cup of flour.