Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Feijoas are such a Kiwi thing. As far as I know they don’t have a popularity anywhere else that rivals their cult status in NZ. They are a love it or hate it kind of food and I absolutely love them. Paired with zesty lime and coconut they are the star in these muffins. You may find them going incognito as Pineapple Guavas or Guavasteens in which case you should snap them up and make these tasty simple muffins!
The first thing we need to do is roast some delicious Feijoas. This is an important step as it caramelizes the Feijoas slightly which adds a tonne of flavour and also removes some of the moisture so they muffins cook more evenly. Put the oven on to 180C (350F). When we have roasted the Feijoas we will leave it on the cook the muffins. Halve the Feijoas and scoop out the flesh. cut into one inch pieces and pop the pieces into an baking dish. Drizzle with a little liquid honey and bake for 15-20 minutes until golden. You shouldn’t need to turn them. Set the Feijoas aside to cool slightly while you make the muffins.
The key to muffins is to mix them as little as possible, otherwise it’s a snap! Line a standard muffin pan with paper cases and set aside. Mix all the dry ingredients together in a large bowl and make a well in the centre.
Whisk the cream cheese in a bowl until its smooth and creamy. This will make it much easier to blend into the other wet ingredients. Whisk in the egg until well blended together. Slowly add the milk, whisking as you go until it’s all incorporated. There will probably be some bits of un-blended cream cheese but don’t worry about it! Stir in the lime zest and vanilla.
Pour the wet ingredients into the dry ingredients and add the roasted Feijoas. Fold gently together until just combined – it should take no more than 30 seconds.
Divide the mixture evenly between 12 muffin cases and bake for 15-20 minutes turning halfway through. The muffins should be risen and spring back when lightly pressed in the centre. Leave them to cool slightly in the tin before removing to a wire rack to cool completely.
While the muffins are still warm mix the lime juice and icing sugar to make a thin glaze – I made mine almost a syrup but make it a little thicker if you prefer. Drizzle over the muffins while they’re still warm and garnish with extra lime zest.
These tasty muffins are great as a treat in lunchboxes and if they won’t be eaten (because this will totally happen) within about three days they also freeze well. Of course you are just going to tuck in while they’re still warm just like I did. Its only human after all.
Roasted Feijoa, Lime + Coconut Muffins
Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 regular muffins
Tender tasty muffins bursting with juicy Feijoa pieces.
Ingredients:
- 240 gm | 8.6 oz | 1 1/2 metric cups | 1 1/2 US cups plus 1 tbsp all purpose flour
- 150 gm | 5.4 oz | 2/3 metric cup | 2/3 US cup plus 2 tsp caster sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 90 gm | 3.2 oz | 1 metric cup | 1 US cup plus 1 tbsp desiccated coconut
- 125 gm | 4.5 oz | 1/2 metric cup | 1/2 US cup plus 1 tsp cream cheese
- 250 ml | 8.9 fl oz | 1 metric cup | 1 US cup plus 1 tbsp milk
- 1 egg
- 1 tsp vanilla
- zest of one large lime
- approx 1 1/2 cups chopped roasted Feijoas (10-12 large fruit)
- 1-2 tbsp lime juice
- 4-5 tbsp icing sugar
- lime zest to decorate
Directions:
Put the oven on to 180C (350F). When we have roasted the Feijoas we will leave it on the cook the muffins. Halve the Feijoas and scoop out the flesh. cut into half to one inch pieces and pop the pieces into an baking dish. Drizzle with a little liquid honey and bake for 15-20 minutes until golden. You shouldn’t need to turn them. Set the Feijoas aside to cool slightly while you make the muffins.
Line a standard muffin pan with paper cases and set aside. Mix all the dry ingredients together in a large bowl and make a well in the centre.
Whisk the cream cheese in a bowl until its smooth and creamy. This will make it much easier to blend into the other wet ingredients. Whisk in the egg until well blended together. Slowly add the milk whisking as you go until its all incorporated. There will probably be some bits of un-blended cream cheese but don’t worry about it! Stir in the lime zest and vanilla. Pour the wet ingredients into the dry ingredients and add the roasted Feijoas. Fold gently together until just combined – it should take no more than 30 seconds.
Divide the mixture evenly between 12 muffin cases and bake for 15-20 minutes turning halfway through. The muffins should be risen and spring back when lightly pressed in the centre. Leave them to cool slightly in the tin before removing to a wire rack to cool completely.
While the muffins are still warm mix the lime juice and icing sugar to make a thin glaze – almost a syrup. Drizzle over the muffins while still warm.
Adapted from More Marvelous Muffins .
© 2014 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
1 thought on “Roasted Feijoa, Lime + Coconut Muffins”
Comments are closed.