WHAT DO FEIJOAS TASTE LIKE?

Feijoas are sweet, with a flavor similar to that of a ripe pear or a mild pineapple . The sweetness is balanced and not overpowering.

CAN FEIJOAS BE FROZEN WHOLE?

Feijoas can be frozen whole, but preparing them before freezing is generally recommended to make them easier to use later. Freezing whole feijoas can result in a somewhat mushy texture once they thaw, and it may be difficult to remove the skins when they're frozen.

DO FEIJOAS GO BROWN WHEN FROZEN?

While some browning may occur during freezing, properly prepared and stored feijoas should retain much of their color and flavor. If you notice significant browning when thawing the feijoas, it's still safe to eat them, but their appearance may be less appealing. They are still suitable for use in recipes where appearance is less important.

HOW DO I MAKE THESE MUFFINS OIL-FREE?

Swap the oil for apple sauce at a 1:1 ratio.

CAN I MAKE THESE MUFFINS GLUTEN-FREE?

Yes, use a 1:1 ratio using gluten-free flour.

VERY EASY FEIJOA MUFFINS (NO EGGS!)

Description

These very easy feijoa muffins (no eggs!) boast a moist, soft texture with a tender crumb. They are quick and simple to make from scratch—no electric mixer is needed!

Ingredients

Scale

1 cup milk (240g) -soy milk works well as a vegan alternative

1 teaspoon apple cider vinegar (swap for lemon juice)

2 cups all-purpose flour (240g)

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup + 2 tablespoons granulated sugar (125g)

1/4 cup + 2 tablespoons (72g )canola oil, light olive oil, or avocado oil.

1 teaspoon vanilla extract (or vanilla essence)

1 cup fresh, peeled and sliced feijoa flesh

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Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a small bowl, combine the milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly, creating a "buttermilk."
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures a light and airy texture for your muffins.
Add the granulated sugar, oil, and vanilla extract to the bowl with the milk mixture. Whisk everything together until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Gently fold in the peeled and sliced feijoas until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. If desired, sprinkle some extra sugar on top for a crunchy finish.
Bake the muffins in the preheated oven for 20-25 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve these feijoa muffins warm or at room temperature.

Notes

Choose Ripe Feijoas: Use ripe feijoas for the best flavor and texture. Ripe feijoas are fragrant and yield slightly to gentle pressure when squeezed. They should also have a soft texture when you cut into them.

Prepare Feijoas Properly: Peel and chop the feijoas into small pieces before adding them to the muffin batter. This ensures that they are evenly distributed throughout the muffins.

Don't Overmix the Batter: Mix the wet and dry ingredients together until just combined. Overmixing can lead to dense and tough muffins. It's okay if there are a few lumps in the batter; they will disappear during baking.

Fill Muffin Cups Correctly: Fill the muffin cups about three-quarters full with batter. This allows the muffins to rise properly without overflowing. If you have extra batter, you can always make additional muffins or bake them in a separate batch.

Add a Sugary Topping: Sprinkle a little extra sugar on top of the muffins before baking. This creates a crunchy and sweet crust that adds texture and flavor to the muffins.

Watch the Baking Time: Keep a close eye on the muffins as they bake and check for doneness using a toothpick inserted into the center. The toothpick should come out clean or with a few moist crumbs attached. Overbaking can result in dry muffins, so it's better to slightly underbake than overbake.

Prep Time: 10
Cook Time: 20