GENUINELY SOUTHERN FORESTS FEIJOA MINI MUFFINS

Soft, fragrant, and full of seasonal goodness, these Feijoa Mini Muffins are the perfect autumn treat! Featuring the unique, tangy sweetness of feijoas from the Southern Forests, these bite-sized delights are light, moist, and spiced with warm cinnamon and nutmeg. A touch of honey enhances their natural flavour, while Greek yoghurt keeps them tender and fluffy. Enjoy them fresh from the oven with a cup of tea or as a snack on the go.

Makes 24 Mini Muffins

Ingredients:

• 1 cup feijoa flesh (about 5-6 feijoas), mashed or finely chopped

• 1/2 cup plain Greek yoghurt (or substitute with sour cream)

• 1/2 cup light brown sugar

• 1/4 cup honey (optional for extra sweetness)

• 1/4 cup vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/2 cups self-raising flour (or plain flour + 1 1/2 tsp baking powder + 1/4 tsp salt)

• 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

Optional Add-in

• 1/4 cup chopped walnuts

Method:

1.       Scoop the feijoa flesh from the skins, then mash with a fork or pulse in a food processor to your preferred texture. Set aside.

2.      Preheat the oven to 180°C (160°C fan-forced). Grease or line a 24-hole mini-muffin tray.

3.      In a large bowl, whisk together the yoghurt, brown sugar, honey (if using), oil, eggs, and vanilla. Stir in the mashed feijoas.

4.     In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg. If using add-ins, stir them into the dry mixture.

5.      Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins light and fluffy.

6.      Spoon the batter evenly into the mini-muffin tray, filling each cup about 3/4 full.

7.      Bake for 12-15 minutes or until a toothpick inserted into the centre comes out clean.

8.      Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!

Recipe Credit: Genuinely Southern Forests.