Sticky coconut and feijoa muffins

Any extra feijoas under the tree or in the fruit bowl can easily be turned into muffins in only a few minutes. The shredded coconut topping adds a really sticky caramelised crunch, perfect for the kids’ lunchboxes or after school, while they’re helping to pick up more feijoas.

Muffins

2	Eggs
¾ cup	Sugar
¼ cup	Milk
1 tsp	Vanilla
2 cups	Flour
4 tsp	Baking powder
75 g	Butter, melted
1 cup	Feijoa, approx 180g, scooped and chopped into 1cm cubes (Main)

Sticky coconut topping

65 g	Caster sugar
30 g	Butter
35 g	Shredded coconut
40 ml	Cream

Directions

1. Heat oven to 210C.
2. Whisk eggs and sugar then add milk and vanilla.
3. Place flour and baking powder in a bowl, make a well in the centre then add whisked eggs and melted butter. Add feijoas and mix.
4. Lightly grease 15 paper muffin cups with baking spray.
5. Heat all topping ingredients in a small saucepan until melted.
6. Fill muffin cups two-thirds full with muffin mix then top with sticky coconut topping.
7. Cook for 18 minutes until golden and caramelised.

More feijoa recipes from Geoff

• Red wine feijoas with yoghurt and feijoa parfait
• Feijoa curd