Feijoa and lime muffins
( SERVES 10 )
These muffins are quite tart, with all the fragrance of feijoas and a refreshing tang from the lime juice and zest.
Feijoa and lime muffins
| 60 g | Butter, (melted) |
| 3 | Limes |
| 200 g | Plain flour |
| 2 | Large eggs |
| 100 g | Sugar |
| 2½ tsp | Baking powder |
| 1 cup | Feijoa, peeled and diced(about 6-8) |
Directions
- Preheat the oven to 180C. Place paper cup liners in a muffin pan.
- Using a zester, take strips of zest from one of the limes and reserve for the top of the muffins.
- Finely grate the zest of the other 2 and squeeze the juice from all 3.
- Tip this into a large bowl with the melted butter and eggs. Whisk together until light and fluffy.
- Sieve the flour with the baking powder and fold gently into the mixture with the sugar.
- Finally, fold in the feijoas and fill the muffin cups three-quarters full.
- Sprinkle the tops with a little extra sugar and the reserved zest.
- Bake for 20-25 minutes until golden and firm to the touch when patted.
Wine match by Brancott Estate
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