Every year around Easter I am absolutely inundated with feijoas. It starts off slowly where I can collect a handful each day and between my family of five we can get through them quite happily but then by week 3 we are overloaded with feijoas, doing our best to consume them, giving them away to friends, family and leaving bags outside our house for strangers to collect just to try and clear them. Don't get me wrong I LOVE FEIJOAS but near the end of it I am over clearing them from under our tree.
But one thing that I love to do each feijoa season is to find recipes where I can create something delicious with our abundance of the fruit so here is a recipe that I have come across for some muffins that I am sure my kids will love.
1 1/2 Cups White Sugar 1 Cup Oil (or can use 225g Butter, Melted) 2 Eggs 1 Tablespoon Vanilla 3 Cups Flour 1 Teaspoon Salt 1 Teaspoon Baking Soda 1 Teaspoon Cinnamon 3 Cups Feijoa flesh (scooped out of overripe feijoas, I used 20 small ones)
1/2 Cup Brown Sugar
Preheat Oven to 175C
Prepare muffin trays with muffin liners or cupcake cases or spray liberally with cooking spray
Scoop the Feijoa flesh out of Overripe Feijoas until you have approx 3 cups (lightly mash with a fork leaving some larger chunks.) Set aside.
In a food mixer add the sugar and oil (or butter) and cream the mixture until smooth and creamy, approx 3 minutes, add the eggs and vanilla and incorporate well for a further 2 minutes. (or in a bowl with a whisk and a strong arm!)
Add to this the Flour, Salt, Baking Soda, Cinnamon and mix until just combined.
Add the lightly mashed Feijoa and stir well, this is a very thick mixture.
Spoon the mixture into the muffin tins to 3/4 full
Sprinkle with brown sugar over the tops of the muffins, approximately 1 teaspoon per muffin
Bake for 18-23 minutes until the muffins are golden brown and a skewer comes out clean.
Remove from the oven and allow to cool for 5 minutes then transfer the muffins to a tray to cool. These are delicious warm from the oven!