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This quick and simple muffin recipe really does capture the full flavour of feijoas and they're an excellent lunchbox filler. Just freeze them in a ziploc bag and pop into lunchboxes each morning so they'll be defrosted by lunchtime.
This quick and simple muffin recipe really does capture the full flavour of feijoas and is an excellent lunchbox filler.
Just freeze them in a ziploc bag and pop into lunchboxes each morning – they’ll be defrosted by lunchtime.
As with all muffins, it is vital not to overmix the batter.
3c ripe feijoa flesh (scooped and mashed, skins discarded)
325g caster sugar
1c oil
2 eggs
1tsp vanilla
450g (3c) flour
1tsp baking soda
1tsp cinnamon
1tsp salt
brown sugar
A quintessential New Zealand fruit, the feijoa is egg shaped with a thin green skin, creamy coloured interior, slightly gritty texture, and a jelly-like centre.
Flavour wise they’re notoriously hard to describe. Cries of “sweet and tangy” and “a cross between pineapple, guava, and strawberry” are commonly heard. We simply describe the flavour as delicious!
Gisborne has the ideal climate for growing feijoas. The rich river silt and temperate climate provide ideal conditions for producing juicy, plump, sweet fruit, without any chemical interference. That means when you buy feijoas online from us you’ll be getting the very best feijoas available.
Our fruit is both collected from nets and hand-touch picked for maximum freshness and shelf life.
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