Feijoa muffins with coconut
(at time of publication)
- 1 cup feijoa flesh, diced
- 2 tablespoons lime juice
- 75g reduced-fat spread
- ¾ cup sugar
- 2 eggs, separated
- ½ cup desiccated coconut
- 1 cup flour
- 1 teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt
- ½ cup skim/skim milk
- 4 tablespoons icingfrostingX sugar
- 2 tablespoons desiccated coconut, lightly browned
- 1 lime or lemon, zest (optional)
1 Line a muffin tin with muffin cases. Preheat oven to 180°C. Place feijoa flesh in a bowl with lime juice and set to one side.
2 Cream spread and sugar together until creamy. Beat in egg yolks. Fold in coconut with remaining dry ingredients.
3 Add feijoas and milk. In a separate bowl whisk egg whites until light and fluffy and fold into cake mix. Spoon into muffin cases and bake for 20-25 minutes or until golden brown and firm to touch. Cool completely before icing.
4 To make icing, mix icing sugar with enough water to make a runny icing. Spoon a little on each muffin and sprinkle with coconut and lime and/or lemon zest if using.
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Nutrition Info (per serve)
Total fat 8g
–Saturated fat 4g
Dietary fibre 2g
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