White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 1 cup chopped fresh feijoas (275g)
- 75g butter
- 2 eggs
- ¾ cup Chelsea White Sugar (170g)
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- ½ cup Meadow Fresh Original Milk (125ml)
Topping
- 2 Tbsp Chelsea Demerara Sugar
- 1 ½ tsp cinnamon
Chelsea Products in Recipe
Reviews
77
What did you think of this recipe?
Heather
Used dates instead of sugar and wholemeal flour. Turned out great! Thank you for the recipe
4
kereama
This is an amazing and easy recipe. Thank you.
5
Charlotte
Very quick to make. I made 6 large muffins & I added about a quarter cup of chocolate chips. They took 25 mins at 190. These are nice as they aren't overly sweet. Next time I will add a splash of vanilla extract.
4
Michelle Smith
Great recipe I changed it up a bit by adding some mixed spice and vanilla essence to the batter. Made these for my partner and toddler daughter I'm not a big fan of feijoa's myself but these were so yummy would make again.
4
1492127366
Used less flour and they were lovely and moist with fabulous feijoa flavor.
4
Heike
Great recipe. Changed topping to a hazelnut crumble.
4
Charlotte Pearson
I thought these were delish and very easy to make. My favourite part was the kick from the cinnamon.
4
Pat
Lemon feijoa cake was a winner- it was moist and delicious and ditto the muffins- now I know what to do when I am given buckets of feijoas. Thank you for the great recipes.
5
Lulu
Easy to make!!
4
Cecille
This is a really easy and yummy recipe. I'd recommend this.
5
Method
Preheat oven to 200°C bake / 180°C fan bake. Line a 12-hole muffin tin with paper cases (or grease well).
Cut feijoas in half, scoop out flesh with a spoon and roughly chop until you have 1 full cup (or 275g).
Melt butter in a large heatproof bowl. Stir in feijoas, eggs and Chelsea White Sugar.
Add flour, baking powder and milk and fold in until just combined. Divide mixture evenly between muffin tin holes.
Mix Chelsea Demerara Sugar and cinnamon together to make topping. Spoon over muffins.
Bake for 15-20 minutes, until muffins are golden and spring back when lightly pressed.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
77
What did you think of this recipe?
Heather
Used dates instead of sugar and wholemeal flour. Turned out great! Thank you for the recipe
4
kereama
This is an amazing and easy recipe. Thank you.
5
Charlotte
Very quick to make. I made 6 large muffins & I added about a quarter cup of chocolate chips. They took 25 mins at 190. These are nice as they aren't overly sweet. Next time I will add a splash of vanilla extract.
4
Michelle Smith
Great recipe I changed it up a bit by adding some mixed spice and vanilla essence to the batter. Made these for my partner and toddler daughter I'm not a big fan of feijoa's myself but these were so yummy would make again.
4
1492127366
Used less flour and they were lovely and moist with fabulous feijoa flavor.
4
Heike
Great recipe. Changed topping to a hazelnut crumble.
4
Charlotte Pearson
I thought these were delish and very easy to make. My favourite part was the kick from the cinnamon.
4
Pat
Lemon feijoa cake was a winner- it was moist and delicious and ditto the muffins- now I know what to do when I am given buckets of feijoas. Thank you for the great recipes.
5
Lulu
Easy to make!!
4
Cecille
This is a really easy and yummy recipe. I'd recommend this.
5
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learn about baking
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