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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This feijoa coconut muffin recipe is sure to be a lunchbox favourite! So easy to make, with great fruity flavours, this low-cost baking recipe freezes well.
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.
Here’s some more fabulous muffin recipes:
Pear, raisin and carrot muffins
Sultana almond and lemon muffins
Calories 179 cal
Kilojoules 750 kJ
Total fat 8 g
Saturated fat 4 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Is there any other fruit that can be substituted for this recipe?
Hi Nina
By all means experiment. This would work with plums, berries, apricots and tamarillos, to name a few.
Warm regards
Jenny, HFG editor