Another yummy snack are these feijoa muffins. Perfect to take to work for a snack or even for the kids.
Feijoa muffins
1 1/2 Cups White Sugar
1 Cup Oil (or can use 225g Butter, Melted)
2 Eggs
1 Tablespoon Vanilla
3 Cups Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
3 Cups Feijoa flesh (scooped out of overripe feijoas, I used 20 small ones)
TOPPING
1/2 Cup Brown Sugar
Preheat Oven to 175C. Prepare muffin trays with muffin liners or cupcake cases or spray liberally with cooking spray. Scoop the Feijoa flesh out of Overripe Feijoas until you have approx. 3 cups (lightly mash with a fork leaving some larger chunks.) Set aside.
In a food mixer add the sugar and oil (or butter) and cream the mixture until smooth and creamy, approx 3 minutes, add the eggs and vanilla and incorporate well for a further 2 minutes. (or in a bowl with a whisk and a strong arm!)
Add to this the Flour, Salt, Baking Soda, Cinnamon and mix until just combined. Add the lightly mashed Feijoa and stir well, this is a very thick mixture. Spoon the mixture into the muffin tins to 3/4 full. Sprinkle with brown sugar over the tops of the muffins, approximately 1 teaspoon per muffin
Bake for 18-23 minutes until the muffins are golden brown and a skewer comes out clean. Remove from the oven and allow to cool for 5 minutes then transfer the muffins to a tray to cool. These are delicious warm from the oven!