Feijoa Skin Muffins

WRITTEN BY

SERVES:

6 Large Muffins

Prep Time:

15 minutes

Cook Time:

25-30 minutes

If you love scooping into feijoas this time of year, but dislike the food waste from their skins, these Feijoa Skin Muffins are the ideal solution! This baking recipe make the most of the often overlooked feijoa skins, creating a subtly tangy, utterly delightful citrus muffin that pairs seamlessly with desiccated coconut. Ready in just a few steps, this is an easy recipe to make with the kids or when you want a naturally sweet snack.

Simply enjoy your Autumn feijoas as usual (Self-Saucing Apple Pudding with Feijoa Ice Cream, anyone?) then stash the discarded skins in the fridge until you have enough for this waste-to-taste recipe.

INGREDIENTS:

200g blitzed feijoa skins (skins from approx. 4 big feijoas or 7 small)
200g butter, melted
2 eggs
150ml milk
170g dark brown sugar
300g plain flour
2 tsp baking powder
30g desiccated coconut plus an additional 1.5 Tbsp for sprinkling on top

_{INSTRUCTIONS:}

Preheat the oven to 175°C
Rinse the feijoa skins and cut off the bud at the top. Place the skins into a blender and blend until chopped into tiny pieces and slightly mushy.
Melt the butter in the microwave or on the stove top.
In a large bowl add the blitzed feijoa skins, melted butter, eggs, sugar and milk. Mix to combine.
Sift in the flour and baking powder and then sprinkle in the 30g desiccated coconut. Stir the mixture together.
Grease a 6 hole muffin tin and then use a spoon to divide the mixture evenly into the tin.
Sprinkle remaining desiccated coconut on top of each muffin.
Transfer the muffins into the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

wonkybox

WRITTEN BY

ABOUT

PRINT RECIPE

tempting recommendations

Crispy kumara and beetroot slices on a seasonal salad with spinach, roasted cauliflower, walnuts, and feta – a vibrant autumn dish.

Crispy Kumara & Beetroot Autumn Salad

Roasted kumara and beetroot with feta, spinach and walnuts. An easy autumn lunch built from seasonal fridge staples.

Cauliflower and Mushroom Arancini

Crispy, cheesy, air-fried arancini - a yum way to use up leftover rice and whatever veg is knocking about. With a gooey centre and crunchy crumb, they’re endlessly adaptable and dangerously snackable.