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Feijoa and lime muffins
( SERVES 10 )

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Photo by Elizabeth Clarkson

3.0 / 5 FROM 5

These muffins are quite tart, with all the fragrance of feijoas and a refreshing tang from the lime juice and zest.

3	Limes
60 g	Butter, melted
2	Large eggs
200 g	Plain flour
2½ tsp	Baking powder
100 g	Sugar
1 cup	Feijoa, about 6-8, peeled and diced

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.