Feijoa and ginger muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | cup | Wholemeal flour |
| 2 | teaspoons | Ground ginger |
| 1 | cup | Milk |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | cup | Raw sugar |
| 1 | cup | Milk |
| ¼ | cup | Butter |
| 1 | teaspoon | Vanilla essence |
| 1 | Beaten egg | |
| 1 | cup | Chopped feijoas |
Directions
(This one is for the Aussies & Kiwis, unless you know someone with a Feijoa Tree!)
Preheat oven to 350øF, prepare pans. Mix together the flour, ginger, baking powder & soda & sugar. Rub in the butter until it resembles fine breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas until just combined. Spoon into pans & bake for 15 mins. A small slice of crystallised ginger may be placed on top of each muffin before baking if desired. Makes 12.
Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin.
Feijoa - A waxy green fruit about 3" long. Although it is not a guava you may know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub, growing to 10-16 ft. It thrives in subtropical regions but is hardy & once established will tolerate moderate frosts. They are either eaten raw (with or without the skin) or made into jellies, sauces & chutneys.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .