When my son was in kindergarten, last year, he loved to bring home the fruit from the feijoa tree they had there. When the feijoas were ripe, he’d fill his little backpack with them, so proud of his finds. Their lovely, sweet apple-like taste and beautiful fragrance was new to me, and I began to look forward to getting more feijoas each day.
For those of you who haven’t heard of feijoas, here’s a little info on them from Wikipedia: “The feijoa is the fruit of Acca sellowiana, an evergreen shrub or small tree, 1-7 m in height. It comes from the highlands of southern Brazil, parts of Colombia, Uruguay, Paraguay and northern Argentina. They are also grown throughout Azerbaijan, Iran (Ramsar), Georgia, Russia (Sochi), New Zealand, and Tasmania. The fruit is also called the ‘pineapple guava’ or ‘guavasteen’.”
Feijoa trees also grow here in South Australia. The fruit is not available in my local grocery store, unfortunately. I wish the shops would stock feijoas here in South Australia. In this area, unless you or someone you know is lucky enough to have a feijoa tree, it is not that easy to get the fruit. We had a feijoa tree at the first house Glen and I lived in together, when I first moved to Australia from America. Neither one of us knew what the tree was, at first. We weren’t very good at determining when the fruit was ripe, either. Now I know what to look for. The fruit should be soft but not too soft. It is only ripe and edible for about 2-3 days. It will fall to the ground when ripe and ready to eat, but you can pick them just before then, to prevent bruising. The ripe fruit has a wonderful perfume. Just having a bowl of feijoas on the kitchen counter is heavenly, for their wonderful scent.
One day, Levi brought home so many feijoas, I knew we couldn’t eat them all while they were still ripe. He told me that his teacher had baked a cake with them, so I started hunting online for feijoa cake recipes. We didn’t have quite enough fruit for a cake, so I decided to try a muffin recipe instead.
The following day, my son and I baked a batch of feijoa muffins together, and they turned out to be delicious. Since feijoas are in season, again, I thought I should share the recipe with you today. I just wish I could buy some feijoas in my local grocery store, or I knew someone with a feijoa tree, so I could bake a batch of these muffins myself this weekend!
It’s a very simple, straightforward recipe. The funny thing was, when I tried the recipe, I accidentally used twice as much baking powder as it called for. The muffins turned out to be so light and fluffy and beautifully domed, I decided to keep the amount I used in the recipe I’m sharing with you. Sometimes we have such happy accidents in the kitchen! My other change to the original recipe was to sprinkle coarse sugar (which is “coffee sugar” here in Australia) on top of the muffins before baking, to add sweetness and crunch, rather than doing the lime glaze on top that the original recipe used. I didn’t have a lime, and I really wanted the feijoa flavour to be the star of the show. It was definitely the right decision.
These feijoa muffins are delightfully fruity, lightly sweet, fluffy, and fragrant. They’re just lovely. They are perfect for morning tea. Mother’s Day is coming up, next weekend, and these muffins would be a wonderful treat for the occasion.
Enjoy the recipe…
These feijoa muffins are delightfully fruity, lightly sweet, fluffy, and fragrant. They're just lovely.
This recipe was adapted from Food Forest.
- 3 cups all-purpose flour
- 4 Tbsp baking powder
- 1 cup caster sugar
- 3 large eggs
- 1 ¼ cups milk
- 1/2 cup peeled, finely diced feijoas
- 125 g/ ½ cup unsalted butter, melted and cooled
- A few spoonfulls of coarse sugar (coffee sugar in Australia)
- In a large mixing bowl, sift the flour. Whisk in baking powder and caster sugar.
- In a medium bowl, whisk the eggs and milk together. Gently fold the diced feijoas into the egg mixture.
- Gently stir the egg mixture into the dry ingredients. Gently stir in the butter.
- Divide the batter evenly between 12 cups of a well-greased or lined muffin pan. Sprinkle the tops with a little coarse sugar before baking.
- Bake muffins at 220°C/ 425°F for 15-20 minutes, until evenly baked. Use a toothpick to test the centre of a muffin in the middle of the pan, to test for doneness. The toothpick should have no wet batter, only a couple of crumbs on it, when muffins are fully baked.
- Let muffins cool in pan for 5 minutes. Remove muffins from pan and transfer to cooling rack. Allow muffins to cool on rack for about 5 more minutes before serving.
This recipe was created by Kim Sequoia for a delicious moment.
All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.