Whether you still have fresh feijoas on your trees or, like I have, frozen some to use later it is always good to have some new recipes to try. I have masses of limes and a big bag of desiccated coconut that needed using up so this feijoa, coconut & lime muffin recipe was perfect.
1 cup feijoa flesh, diced
2 tbsp lime juice
3/4 cup sugar
2 eggs, separated
1/2 cup desiccated coconut
1 cup flour
1 tsp ground ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup milk
4 tbsp icing sugar
2 tbsp desiccated coconut, lightly browned
1 lime or lemon, zest (optional)
Place feijoa flesh in a bowl with lime juice.
Cream butter and sugar together until creamy. Beat in egg yolks.
Fold in coconut with remaining dry ingredients. Add feijoas and milk.
In a separate bowl whisk egg whites until light and fluffy and fold into cake mix.
Spoon into muffin cases and bake at 180C for 20-25 minutes or until golden brown and firm to touch. Cool completely before icing.
To make icing, mix icing sugar with enough water to make a runny icing. Spoon a little on each muffin and sprinkle with coconut and lime and/or lemon zest if using.