Feijoa, Lemon & Coconut Muffins
Get your bake on with our Feijoa, Lemon & Coconut Muffins! They're a snack that's both zingy and sweet. Just mix, bake, and let the deliciousness do the talking.
Recipe Tip Lining your muffin tins with baking paper squares or cupcake cases makes washing up so much easier.
Ingredients
- 5 feijoas, skin removed
- 1 lemon, juice and zest
- 100 grams butter, melted
- 3/4 cup caster sugar
- 1 egg
- 1 teaspoons vanilla essence
- 1 1/2 cups self raising flour, sifted
- 1 cup desiccated coconut
- 1 teaspoons baking soda
- 1 teaspoons mixed spice
- 1 pinch salt
Topping
- 1/4 cup caster sugar
- 1 lemon, zest
- 5 feijoas, skin removed
- 1 lemon, juice and zest
- 100 grams butter, melted
- 3/4 cup caster sugar
- 1 egg
- 1 teaspoons vanilla essence
- 1 1/2 cups self raising flour, sifted
- 1 cup desiccated coconut
- 1 teaspoons baking soda
- 1 teaspoons mixed spice
- 1 pinch salt
Topping
- 1/4 cup caster sugar
- 1 lemon, zest
- Step 1 of 8Preheat oven to 190°C (170°C fan-forced.
- Step 2 of 8Grease a 12-hole muffin tray.
- Step 3 of 8In a blender, blend together the feijoas, lemon juice, zest, melted butter, sugar, egg and vanilla essence until smooth.
- Step 4 of 8In a medium bowl, add flour, coconut, baking soda, mixed spice and salt, stirring with a whisk to combine.
- Step 5 of 8Pour the dry mixture over feijoa mixture and mix until just combined. Do not overmix.
- Step 6 of 8Pour mixture into each muffin hole, filling to three-quarters full.
- Step 7 of 8For the topping, mix together caster sugar and lemon zest, then sprinkle a little over each muffin mixture.
- Step 8 of 8Bake for 15-20 minutes, or until a skewer comes out clean when inserted into the middle.
Method
- Step 1 of 8Preheat oven to 190°C (170°C fan-forced.
- Step 2 of 8Grease a 12-hole muffin tray.
- Step 3 of 8In a blender, blend together the feijoas, lemon juice, zest, melted butter, sugar, egg and vanilla essence until smooth.
- Step 4 of 8In a medium bowl, add flour, coconut, baking soda, mixed spice and salt, stirring with a whisk to combine.
- Step 5 of 8Pour the dry mixture over feijoa mixture and mix until just combined. Do not overmix.
- Step 6 of 8Pour mixture into each muffin hole, filling to three-quarters full.
- Step 7 of 8For the topping, mix together caster sugar and lemon zest, then sprinkle a little over each muffin mixture.
- Step 8 of 8Bake for 15-20 minutes, or until a skewer comes out clean when inserted into the middle.
Method
- Step 1 of 8Preheat oven to 190°C (170°C fan-forced.
- Step 2 of 8Grease a 12-hole muffin tray.
- Step 3 of 8In a blender, blend together the feijoas, lemon juice, zest, melted butter, sugar, egg and vanilla essence until smooth.
- Step 4 of 8In a medium bowl, add flour, coconut, baking soda, mixed spice and salt, stirring with a whisk to combine.
- Step 5 of 8Pour the dry mixture over feijoa mixture and mix until just combined. Do not overmix.
- Step 6 of 8Pour mixture into each muffin hole, filling to three-quarters full.
- Step 7 of 8For the topping, mix together caster sugar and lemon zest, then sprinkle a little over each muffin mixture.
- Step 8 of 8Bake for 15-20 minutes, or until a skewer comes out clean when inserted into the middle.