Although rather tangy and tart, turning feijoa skins into muffins is a sure-fire way to enjoy them and help prevent unnecessary food waste! Plus, just think of all that fibre you're packing into those little healthy lumps of joy...
- 1 cup feijoa skins (skins from ripe fruit is always better for this recipe)
- 100g butter
- ¾ cup brown sugar, packed
- 2 eggs
- ½ tsp vanilla essence
- 1½ cups plain flour
- ½ tsp salt
- 1 tsp nutmeg
- 1 tsp baking powder
- ½ cup chopped nuts of your choice (almonds & pistachios are great)
- Preheat the oven to 180°C. Grease or line a 12-cup muffin tray.
- Wash the feijoa skins and cut off the flower bud. Place them in a food processor and pulse until it's a thick puree. If you don’t have a food processor, you can finely chop them instead.
- Melt the butter in the microwave in a suitable bowl until liquid. In a different large bowl, add the melted butter, sugar and eggs (make sure the butter isn't too hot, otherwise you'll have scrambled eggs!)
- Mix gently until combined. Mix in the vanilla essence and feijoa skins.
- Sift the flour, salt, nutmeg and baking powder into the wet mixture. Add the chopped nuts and fold the mixture together until everything is well incorperated, but be careful not to overmix it.
- Place in the oven and bake for 20 minutes or until the middle of the muffins spring back when touched.
