It is that time of year again where we have so many feijoas that they are beginning to rot under the tree at home (and the price of feijoas in the supermarket continues to break my heart) so last time I was home we did a big sweep and bought so many back to Wellington. Now, they are starting to turn and so I have been trying to think of different ways to use them. This Nadia Lim recipe is absolutely delicious, especially if you reheat the loaf before you eat it. The recipe below provides for both muffins or a loaf – I really like toasting my loaf in the sandwich press at work (which you can’t do with muffins).
- 2 c plain flour
- 1 t baking powder
- 1/2 c brown sugar
- 75 g white chocolate
- 100 g melted butter
- 1 t baking soda
- 1/2 c warm milk
- 1/2 c unsweetened thick Greek yoghurt
- 2 eggs, lightly whisked
- 1 mashed banana
- 1 c feijoa flesh
- 1 t finely grated ginger
- 170°C. Grease a 12 hole muffin tray / loaf tin.
- Sift flour and baking powder together in a large bowl. Add brown sugar and white chocolate and stir to combine, trying to smooth out any lumps in the brown sugar.
- Mix baking soda and warm milk until the baking soda has dissolved. Mix with remaining wet ingredients in a separate bowl and mix until well combined.
- Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined – but don’t over-mix, lots of lumps will result in a fluffier muffin. Spoon mixture into the muffin tray / loaf tin.
- Bake for 20-25 minutes, until golden brown and the muffins bounce back when lightly pressed. Remove from the oven and allow to cool.