450g Feijoas, peeled and cut into small pieces (I used frozen – see Freezing Fruit)
1/2 cup Uncrystallised Ginger, chopped into small pieces
1 tbsp Butter
3 tbsp Golden Syrup
1 tbsp Milk
100g Brown Sugar
1 tsp Baking Powder
50g Ground Almonds
Preheat oven to 180C. Put feijoa pieces into a small saucepan with the ginger, golden syrup and the first amount of butter, simmer for 10 minutes over a low heat stirring occasionally. Remove from heat.
Mix eggs and milk into a food processor with sugar and butter; beat until mixed. Add flour, baking powder and almonds. Pulse until just mixed.
Add feijoa and ginger mixture. Pulse until mixed. Don’t over mix.
Put into greased muffin tins. Bake at 180C for 20 mins or until golden.