Living the Good Life on 3 Acres in Nelson

We have had lots of rain here the last couple of weeks.. after many weeks of dry.  In fact, as I sit here typing it is absolutely pouring down outside with thunder & lightening.

Anyway, the rain has helped swell our feijoas nicely & today I made the most devine, light & moist muffins with them. 

Here’s the recipe if you also have a glut of feijoas, or a friendly neighbour with some.  They seem to be so common in gardens these days.  We are having no luck selling our surplus. even at just $2 a kilo.  2 years ago we were getting $4-5.  They are a great shrub; evergreen, easy to grow with or without water, & the fruit is not attacked by bugs or birds, at least not here.

This recipe is a slightly altered version of Jo Seagars Quick & Easy Feijoa CAKE.. which I made last feijoa season.. works just as beautifully in muffin tins.  There is a very similar recipe at Kiwi wiki.

1 cup chopped feijoa flesh

75 gm butter (softened)

2 eggs  (3 bantam eggs in my case)

1/2 cup milk (kiwi wiki says you can replace some with lemon or orange juice)

1 cup white sugar  (Jo says 1 1/4  cups Kiwi wiki says 3/4 so take your pick)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups flour 

I iced mine with a lemon icing but I have seen a similar recipe suggesting the following topping instead

1 tsp cinnamon 

1 Tblspn sugar

• cut feijoas in half and scoop out flesh with a spoon and overfill a cup
• put feijoa flesh,butter, eggs & sugar into food processor bowl & mix until smooth
• add dry ingredients & pulse until just mixed
• spoon into muffin pans
• If using: mix cinnamon and sugar topping and sprinkle over muffins

Bake in 200° for 10 to 15 minutes.

Feijoa Muffins