Feijoa and Ginger Muffins
Pronounced as “fee-jo”. The Feijoa is an egg-shaped fruit with a thin lime-green skin. The flesh inside is cream-colored and encases a jelly-like center with small seeds. The texture is gritty, close to that of a pear. The flesh tastes like a combination of several other fruits, usually described as pineapple, guava and strawberry. Some people report a taste similar to that of a quince or lemon. Feijoa is native to South America, but is now commercially grown in New Zealand and California. It is also commonly called a pineapple guava. Served fresh or cooked in salads, mixed fruit, sauces and pies this fruit provides a refreshing flavor.
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- 1 1/2 cups All Purpose Flour
- 1 cup Whole Wheat Flour
- 2 tsp. Ground Ginger
- 2 cups Milk
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 cup Brown Sugar
- 1/4 cup Butter
- 1 tsp. Vanilla Extract
- 1 Egg, beaten
- 1 cup Feijoas, chopped
- 12 pieces Crystalized Ginger, optional
- Preheat oven to 350° F & prepare the muffin pans with paper liners.
- Mix together the flour, ginger, baking powder and soda and sugar then rub in the butter until it resembles fine breadcrumbs.
- Combine the liquid ingredients, add the dry mix and Feijoas and stir until just combined.
- Spoon into muffin pans and fill ¾ full.
- Before baking, a small slice of crystallized ginger may be placed on top of each muffin if desired.
- Bake for 15 to 20 minutes or until an inserted cake tester comes out clean.
- Cool and serve.
Makes approximately 12 muffins.
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