As the seasons change, we’re excited to share a delightful recipe that celebrates the juicy goodness of new season Feijoas from Cambridge. These Feijoa and Lime Muffins are not only gluten-free but also bursting with flavor. Perfect for lunch boxes or as a sweet treat, they’re a great way to make the most of this season’s bounty.
These Feijoa and Lime Muffins are best enjoyed fresh out of the oven, but they’ll stay delicious for a couple of days. Share them with friends, pack them in lunch boxes, or enjoy them with a cup of tea.
Ingredients
- 1 cup gluten-free flour blend (you can use your favorite store-bought blend or make your own with a mix of rice flour, almond flour, and tapioca starch)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar (or any other sweetener of your choice)
- 1/4 cup coconut oil, melted
- 1 large egg (or flax egg for a vegan version)
- 1 tsp vanilla extract
- Zest of 1 lime
- Juice of 1 lime
- 1 cup fresh spray-free Feijoas, peeled and chopped (about 6-8 Feijoas)
Instructions
Preheat your oven to 180°C and line a muffin tin with paper liners.In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In another bowl, mix the coconut sugar, melted coconut oil, egg, vanilla extract, lime zest, and lime juice until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the chopped Feijoas.
Divide the batter evenly among the muffin cups.
Bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Remember, our New Season Feijoas are spray-free and bursting with goodness. So grab a basket of these green gems from any Huckleberry stores and get baking!
Note: Feijoas can vary in sweetness, so adjust the amount of coconut sugar according to your taste.
