, , , ,

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.


Makes 12 small muffins.


  • 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


  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.