Feijoas Galore

Autumn is the season for Feijoas.  Feijoas are popping up everywhere at the moment!  The yield of a single tree is generous, and surplus fruit is shared with neighbours, friends and colleagues.  Often found bagged up and waiting in cardboard boxes beside the road to be scooped up, available for $2-$3 a bag, from market stalls around the region: New Zealanders simply can't get enough of this little, green gem.

New Zealand Autumn smells like Feijoas.

What to do with all this goodness?  In it's purest form, cut a fragrant fruit in half and scoop it out with a spoon for a quick and healthy snack.  Or, maybe make muffins, like I did!

Feijoa Muffins (makes 12)

2 cups plain flour

3 teaspoons baking powder

1/2 cup sugar

1/2 teaspoon mixed spice (my mix: ground ginger, nutmeg, cinnamon, cloves)

1 egg

1/3 cup oil (grapeseed)

1 cup milk (ricemilk)

1 cup chopped fresh feijoas

1/2 cup walnuts (optional)

Topping:

while hot: Raw Sugar & Cinnamon

OR

once cool: a dusting of icing sugar

Preheat oven to 200C.  Lay-out your cupcake cases into the muffin pan.  Sift dry ingredients (flour, baking powder, sugar, mixed spice) into a bowl.  Add walnuts (if using), egg, oil and milk.  Scoop out feijoa pulp into a generous cup.  Fold through other ingredients, and combine until mixture is moist.  Spoon into muffin pan.  Finish by placing a walnut piece on top.

Bake in preheated oven for 10-15mins.  The muffins are ready if bamboo skewer comes out clean.  

Mix Cinnamon and Sugar topping and sprinkle over hot muffins, or dust with icing sugar once muffins have cooled.

ENJOY! x