Soft, fluffy and bursting with the tangy flavour of feijoa, these mini muffins are a delightful treat. Whether you’re enjoying them as a quick breakfast, a lunchbox snack, or a cozy afternoon treat with a cup of tea, these feijoa mini muffins are sure to become a favourite!
Makes 24 mini muffins
Ingredients
1 cup feijoa flesh (about 5-6 feijoas), mashed or finely chopped
1/2 cup plain Greek yoghurt (or substitute with sour cream)
1/2 cup light brown sugar
1/4 cup honey (optional for extra sweetness)
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups self-raising flour (or plain flour + 1 1/2 tsp baking powder + 1/4 tsp salt)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Optional Add-in
1/4 cup chopped walnuts
Method
Scoop the feijoa flesh from the skins, then mash with a fork or pulse in a food processor to your preferred texture. Set aside.
Preheat the oven to 180°C (160°C fan-forced). Grease or line a 24-hole mini-muffin tray.
In a large bowl, whisk together the yoghurt, brown sugar, honey (if using), oil, eggs, and vanilla. Stir in the mashed feijoas.
In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg. If using add-ins, stir them into the dry mixture.
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins light and fluffy.
Spoon the batter evenly into the mini-muffin tray, filling each cup about 3/4 full.
Bake for 12-15min or until a toothpick inserted into the centre comes out clean.
Let the muffins cool in the tray for 5min, then transfer to a wire rack. Enjoy warm or at room temperature.
Recipe Credit: Genuinely Southern Forests.
