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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!


Makes about 10


  • 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)


  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.