12 May 2011

FEIJOA & LIME MUFFINS

These muffins are quite tart with all the fragrance of feijoas and a refreshing tang from the addition of the lime juice and zest.

• 3 juicy limes
• 60g butter
• 2 large eggs
• 200g plain flour
• 2½ tsps baking powder
• 100g sugar
• 1 cup peeled and diced feijoas (about 6-8)

Preheat the oven to 180°C. Place paper cup liners in a muffin pan. Take strips of zest from one of the limes with a zester, and reserve for the top of the muffins. Finely grate the zest of the other two limes and squeeze the juice from all 3 limes. Tip this into a large bowl with the melted butter and eggs. Whisk really well together until light and fluffy. Sieve the flour with the baking powder and fold gently into the mixture with the sugar. Finally fold in the feijoas to the batter and fill the muffin cups three quarters full. Sprinkle the tops with a little extra sugar and the reserved lime zest. Bake for 20-25 minutes until turning golden and the muffins are firm to the touch when patted. Makes about 10 muffins to serve with tea or coffee. Photo: Elizabeth Clarkson