Who can resist this season's lovely feijoa's, especially when baked into muffins! Feijoa are have a short season for a few short months in New Zealand are rich in Vitamin C. They also contain folic acid, magnesium and potassium, making them great for a vegan diet.
This little green fruit pairs well with apple and is really popular in a hot crumble dish. When I first arrived from the UK I found this little fruit intriguing. The flavour reminds me a little of bubblegum, and I hadn't tasted a fruit quite like this before. You can eat them like a kiwifruit using a spoon to scoop out the flesh, or slice them up to throw in your crumble dish.
This recipe is naturally egg free. You can make this recipe vegan, or substitute the dairy free spread and milk for regular milk and butter if you prefer. When Feijoas are out of season, you can substitute other fruits like apples or pears, or mix with berries for a flavour sensation.
Makes 8 regular size muffins. They are best eaten on the day of making, but freeze well and okay for a few days in a sealed box at room temperature. Print a PDF of this recipe below.
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