FEIJOA MUFFINS
Prep time – 20 minutes
Cooking time – 25-35 minutes
Makes 12 regular muffins or 6 texas-sized muffins
For gluten-free, use my gluten-free blend (recipe in Tasty) or if using a store-bought one, you might want to add 1/2 tsp xanthan gum for structure.
INGREDIENTS
1 cup scooped-out feijoas, packed
1 apple, peeled and finely cubed
2 cups flour (or use white spelt) – organic is great if your budget permits
1 cup coconut sugar
1 1/2 tbsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
3/4 cup hemp seeds
1/2 cup desiccated coconut
3/4 tsp fine sea salt
2 free-range eggs
1/2 cup melted virgin coconut oil or butter
1/4 cup milk of choice
1/4 cup pure maple syrup
1 tbsp lemon juice
Zest of 1 lemon
2 tsp pure vanilla extract
METHOD
Preheat the oven to 180c regular bake and line a 12 or 6 pan muffin tray with paper cases.
Whizz the hemp seeds in a mini processor/whizzer to break them up into a coarse crumb.
Sift the flours, coconut sugar, cinnamon, baking powder and baking soda into a large mixing bowl. Add the hemp seeds, coconut and salt. Stir with a whisk to combine evenly.
Mash the feijoas lightly so they are well broken-up.
Add the eggs to another medium mixing bowl along with the milk, oil/butter, lemon juice and zest, and vanilla. Whisk until slightly fluffy and well-blended.
Make a well in the dry ingredients and pour in the milk mixture, along with mashed feijoa and apple pieces. Fold with a spatula until evenly combined.
Scoop the mixture into the prepared cases (I use a ⅓ cup measurer), slightly heaped.
Bake in the oven for 30 minutes for regular-sized muffins, 35 minutes for the texas-sized muffins. They should be golden all over.
Allow to cool for 15 minutes in the tin before removing and cooling on a wire rack. Store in an airtight container once completely cooled at room temperature for a few days, or the fridge for 4-5 days. Delicious with a smear of butter and a cup of tea!
