Feijoa, Lemon and Coconut Muffins

Name: Feijoa, Lemon and Coconut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
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

10 minutes + 20 minutes

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.