Feijoa Muffins

• 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

• 1kg peeled, diced feijoas
• 1kg Chelsea Jam Setting Sugar
• 1 lemon, zest and juice

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

• 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

• 1C feijoa's pulp
• 1C boiling hot water
• 1C Chelsea White Sugar
• 50g butter
• 1 egg, beaten
• 2C self-raising flour
• 1tsp baking soda

• 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)

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 

• 10 ripe medium-sized feijoas
• 3 cooking apples
• 600ml water
• 600g Chelsea White Sugar 

• 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

• 15 Feijoas, scooped out, approx 250g
• 1 Tbsp Lemon juice
• 2 Eggs
• 2 Egg yolks
• 150 g Chelsea Caster Sugar
• 100 g Unsalted butter

• 1kg Chelsea White Sugar
• 500ml water
• juice of 2 lemons
• 20 medium sized feijoas, peeled 

• 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

• ¼ cup Chelsea White Sugar
• 4 Cloves, whole
• 1½ cups Rosé wine, or gewurtzraminer
• 2 Star anise
• 1 Vanilla pod
• 8 Feijoas

• 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

• 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

• 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

• 1kg Chelsea Jam Setting Sugar
• 1kg skinned and chopped feijoa flesh
• 1 Tbsp chopped crystallised ginger
• A knob of butter