Feijoa Crunch Muffins
Try this Feijoa Crunch Muffins recipe.
Try this Feijoa Crunch Muffins recipe.
- Carbohydrate 58.8581218076838 g
- Cholesterol 33.19 mg
- Fat 12.4211782222232 g
- Fiber 0.093217775132921 g
- Protein 0.694773333356782 g
- Saturated Fat 7.86392288888906 g
- Serving Size 1 1 -20 (91g)
- Sodium 108.519555560942 mg
- Sugar 58.7649040325509 g
- Trans Fat 0.86793635555617 g
- Calories 342 calories
Step-by-step
- 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 ½ 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.
- Store in an airtight container.
Feijoa Crunch Muffins: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Finding quick, easy, and delicious recipes is a constant quest, and these Feijoa Crunch Muffins have become a staple in our household. Forget those store-bought, overly sweet muffins packed with preservatives; these homemade treats are bursting with fresh, vibrant flavor and a satisfyingly crumbly crunch. The best part? They’re surprisingly simple to make, even on a hectic weekday morning.
The star of the show, of course, is the feijoa. This unique fruit, with its subtly sweet and tangy flavor, adds a delightful twist to the classic muffin. I usually buy a big bag of slightly overripe feijoas from the local farmer's market. They're perfect for this recipe, as the slightly softer texture makes scooping out the flesh a breeze. No need for precision here; a little mashing with a fork is all it takes to create the perfect consistency. The slightly larger chunks add a delightful textural contrast to the soft, moist crumb.
The recipe itself is remarkably straightforward. I usually whip up the batter in my stand mixer, but a good old-fashioned whisk and some elbow grease work just as well. The combination of oil (or melted butter, if you prefer) and sugar creates a moist, tender crumb, while the addition of baking soda ensures they rise beautifully. The hint of cinnamon adds warmth, complementing the feijoa's unique flavor profile. And the sprinkle of brown sugar on top? Pure magic! It adds a delicious touch of caramel-like sweetness and a satisfying crunch.
These muffins are incredibly versatile. They're perfect for a quick breakfast on the go, a delightful afternoon snack, or even a sweet treat to share with friends. They travel well, too, making them ideal for packing in lunchboxes or taking on picnics. I often double the recipe and freeze half for those busy mornings when time is truly of the essence. Simply pop them in the toaster oven for a warm, comforting treat.
Beyond their ease of preparation and delicious taste, these muffins offer a sense of satisfaction. Knowing that I've made something wholesome and delicious from scratch brings a sense of accomplishment, a small victory in the midst of the daily chaos. It’s a reminder that even in the busiest of lives, there’s always time for a little bit of home-baked happiness.
So, if you're looking for a recipe that’s both delicious and efficient, give these Feijoa Crunch Muffins a try. They're a guaranteed crowd-pleaser, and a perfect way to add a touch of homemade goodness to your day, regardless of how busy life gets. Enjoy!
Ingredients:
2 eggs
1 teaspoon baking soda
1 teaspoon salt
3 cups flour
1 teaspoon cinnamon
1 1/2 cups white sugar
1/2 cup brown sugar
1 tablespoon vanilla
1 cup oil (or can use 225g butter melted)
3 cups feijoa flesh (scooped out of overripe feijoas)
