Feijoa, Lemon and Coconut Muffins

clock 10 minutes + 20 minutes bowl Serves 12
Autumn Muffin Lunchbox Snack Vegetarian
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Ingredients

  • 5 feijoas, skin removed
  • Juice and zest of 1 lemon
  • 100g melted butter
  • ¾ cup caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1½ cups self-raising flour, sifted
  • 1 cup desiccated coconut
  • 1 tsp baking soda
  • 1 tsp mixed spice
  • Pinch of salt
  • Topping
  • ¼ cup caster sugar
  • Zest of 1 lemon
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Method

  • 1. Preheat oven to 190°C (170°C fan-forced.

  • 2. Grease a 12-hole muffin tray.

  • 3. In a blender, blend together the feijoas, lemon juice, zest, melted butter, sugar, egg and vanilla essence until smooth.

  • 4. In a medium bowl, add flour, coconut, baking soda, mixed spice and salt, stirring with a whisk to combine.

  • 5. Pour the dry mixture over feijoa mixture and mix until just combined. Do not overmix.

  • 6. Pour mixture into each muffin hole, filling to three-quarters full.

  • 7. For the topping, mix together caster sugar and lemon zest, then sprinkle a little over each muffin mixture.

  • 8. Bake for 15-20 minutes, or until a skewer comes out clean when inserted into the middle.

  • Tip: Lining your muffin tins with baking paper squares or cupcake cases makes washing up so much easier.

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