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After one batch, you’ll be craving more of these tasty coconut and feijoa muffins.

 They’re the perfect afternoon snack and the grandkids are sure to love them! With feijoas in abundance, autumn is the best time to whip up extra of these delicious snacks to store in the freezer.

INGREDIENTS

Muffins: 
2 eggs
¾ cup sugar
¼ cup of milk
1 tsp vanilla essence
75g butter (melted)
4 tsp baking powder
2 cups flour
1 cup chopped feijoa

Coconut topping: 
½ cup shredded coconut
1/3 cup caster sugar
30g butter
40 ml liquid cream

Method

1. Heat oven to 180°C fan bake.

2. Whisk together eggs and sugar until creamy. 

3. Add milk and vanilla essence, continue to whisk. 

4. Mix baking powder and flour in a separate bowl and make a well in the centre.

5. Add the melted butter and whisked egg mixture to the centre of the well. 

6. Add the feijoas and mix well. 

7. In a saucepan, combine the coconut topping ingredients and mix until melted.

8. Lightly grease 15 muffin trays and fill 2/3 full of muffin mix then spoon the sticky coconut mixture on top of each. 

9. Cook for 15-20 minutes until the sticky coconut topping is caramelized.  

Leave the muffins to cool and then settle in to enjoy one with a good book. Hint: These muffins pair perfectly with a relaxing chamomile tea.

Photo by Alina Karpenko on Unsplash