Feijoa Muffins
These feijoa muffins are moist, fragrant, and bursting with tropical flavor. The sweet and slightly tangy feijoas pair perfectly with warm spices, making them a perfect treat for breakfast or a snack.
Equipment
- Muffin tin 12-cup, greased or lined with paper liners
- Spoon or ice cream scoop for portioning batter
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.75 cup granulated sugar
- 1 cup feijoa pulp scooped and mashed
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the feijoa pulp, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Customization: Add chopped nuts or dried fruit for extra texture and flavor.
- Serving Suggestion: Enjoy with a spread of butter or cream cheese for an extra treat.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 180Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 50IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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