White Sugar
The uniform size of the...
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Muffins
Feijoa Muffins
15 mins
15 mins
Easy
12
Super easy and super delicious feijoa muffin recipe. These feijoa muffins are soft, moist, and bursting with feijoa flavour. They are an easy way to enjoy autumn's harvest. They bake up beautifully, with a light texture and a touch of spice. Enjoy them warm or pack them into lunchboxes for a tasty homemade treat.
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- Ingredients
- Method
Ingredients
- 1 cup chopped fresh feijoas (275g)
- 75g butter (or Olivani Spread)
- 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
117
What did you think of this recipe?
Bob
It was good.
5
Ruby
Really, really, really nice
5
Farrah
So easy to make, need to add more milk to make it easier to put into the muffin tin. The cake so moist, my family love it. Need to make more!!
5
Charlotte
Used this recipe and they turned out great! Nice and moist on the inside and sweet and crispy on the outside. I used less sugar and put coconut inside. Really good!
5
Maureen
Am rapt with the recipe. The muffins turned out great. Thank you.
5
Marianne
Easy to make and tasty. Did use brown sugar, instead of white sugar, and cinnamon on top plus some cinnamon and mixed spice in mixture.
4
Vicky
Love these muffins thanks
5
Ky
Probably the easiest muffin recipe I've used, I was skeptical of how they would turn out! But they were great, the whole household loved them and hubby even requested I make some for his workmates so he could be a hero, ha! I added butter and oats to the cinnamon sugar for a more crumble type topping.
5
lola
I added apple slices on top, they were delicious.
5
Emma
I loved them the texture and the taste was awesome and the cinnamon really gave it a kick, thank you for this recipe I LOVE FEIJOAS!!!!!!
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
117
What did you think of this recipe?
Bob
It was good.
5
Ruby
Really, really, really nice
5
Farrah
So easy to make, need to add more milk to make it easier to put into the muffin tin. The cake so moist, my family love it. Need to make more!!
5
Charlotte
Used this recipe and they turned out great! Nice and moist on the inside and sweet and crispy on the outside. I used less sugar and put coconut inside. Really good!
5
Maureen
Am rapt with the recipe. The muffins turned out great. Thank you.
5
Marianne
Easy to make and tasty. Did use brown sugar, instead of white sugar, and cinnamon on top plus some cinnamon and mixed spice in mixture.
4
Vicky
Love these muffins thanks
5
Ky
Probably the easiest muffin recipe I've used, I was skeptical of how they would turn out! But they were great, the whole household loved them and hubby even requested I make some for his workmates so he could be a hero, ha! I added butter and oats to the cinnamon sugar for a more crumble type topping.
5
lola
I added apple slices on top, they were delicious.
5
Emma
I loved them the texture and the taste was awesome and the cinnamon really gave it a kick, thank you for this recipe I LOVE FEIJOAS!!!!!!
5
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ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup Chelsea White Sugar (225g)
- 125g butter, melted and cooled slightly (or Olivani Spread)
- 1 large egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Soda
- 1 tsp ground ginger
- 1 cup sultanas (160g)
- 2 Tbsp sliced crystallised ginger
ingredients
- 1kg peeled, diced feijoas
- 1kg Chelsea Jam Setting Sugar
- 1 lemon, zest and juice
ingredients
Pastry
- 3 Tbsp Chelsea Caster Sugar
- 2 eggs, divided
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
Filling
- 400g feijoa flesh (approximately 12 feijoas)
- 2 Tbsp lemon juice
- ½ cup water
- 6 Tbsp Edmonds Fielder's Cornflour
- 4 egg yolks
- ¾ cup Chelsea Caster Sugar
- 50g butter
- 1 Tbsp finely grated lemon zest
Meringue Topping
- 4 egg whites
- 1 cup Chelsea Caster Sugar
ingredients
- 4 apples, peeled and diced
- 12 medium to large ripe feijoas, flesh only
- 1 onion, finely diced
- 1 teaspoon finely chopped or crushed fresh ginger
- 6 whole cloves
- 1 teaspoon yellow mustard seeds
- 1 teaspoon mixed spice
- 1 ½ cups white or cider vinegar
- 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar
ingredients
- 1C feijoa's pulp
- 1C boiling hot water
- 1C Chelsea White Sugar
- 50g butter
- 1 egg, beaten
- 2C self-raising flour
- 1tsp baking soda
ingredients
- 4 cups water
- 2 cups Chelsea Raw or White Sugar
- 4 cinnamon sticks
- 4 star anise
- 8 cardamom pods or whole cloves
- 2-2.5 kg fresh feijoas (depending on size)
ingredients
CUPCAKES
- 225g butter, softened
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups Edmonds Self Raising Flour
- ¼ cup cocoa powder
- 1 cup topped, tailed and finely diced feijoas (with skin on)
- ¾ cup chocolate chips
MOUSSE ICING
- 1 cup feijoa flesh
- ¼ cup Chelsea Caster Sugar
- 1 Tbsp lemon juice
- ¼ cup water
- 1 ½ Tbsp Edmonds Fielder's Cornflour
- 1 cup Meadow Fresh Cream
- ¼ cup Chelsea Icing Sugar
ingredients
- 10 ripe medium-sized feijoas
- 3 cooking apples
- 600ml water
- 600g Chelsea White Sugar
ingredients
- ½ cup Chelsea Caster Sugar
- 125 g Butter
- 1 tsp Vanilla essence/extract
- 2 Eggs
- 2 cups Self raising flour
- 8 Feijoas, peeled and thickly sliced
- ½ cup Almond flakes
- 1 to decorate Chelsea Icing Sugar
ingredients
- 15 Feijoas, scooped out, approx 250g
- 1 Tbsp Lemon juice
- 2 Eggs
- 2 Egg yolks
- 150 g Chelsea Caster Sugar
- 100 g Unsalted butter
ingredients
- 1kg Chelsea White Sugar
- 500ml water
- juice of 2 lemons
- 20 medium sized feijoas, peeled
ingredients
- 225gm butter
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups self-raising flour
- 1 ½ tbsp cocoa
- ¾ tsp ground cinnamon
- 2 cups feijoas, topped, tailed and diced with the skin on
- 1 ¼ cup chocolate chips
ingredients
- ¼ cup Chelsea White Sugar
- 4 Cloves, whole
- 1½ cups Rosé wine, or gewurtzraminer
- 2 Star anise
- 1 Vanilla pod
- 8 Feijoas
ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup boiling water (250ml)
- 1 cup Chelsea White Sugar(225g)
- 50g butter
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
ingredients
- 4 apples (i.e. Granny Smith)
- 1 cup water (250ml)
- ½ cup lemon juice (125ml)
- 5 Tbsp Chelsea Raw Sugar
- ⅛ tsp salt
- 2 cups feijoa pulp (550g)
Crumble Topping
- ½ cup Edmonds Standard Grade Flour (75g)
- ½ cup rolled oats (60g)
- ½ cup ground almonds (55g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 tsp ground ginger
- 150g cold butter, cubed or grated
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
- 1kg Chelsea Jam Setting Sugar
- 1kg skinned and chopped feijoa flesh
- 1 Tbsp chopped crystallised ginger
- A knob of butter
learn about baking
How to Choose SugarFor Baking?
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