Feijoa Lime Muffins Recipes

FEIJOA AND LIME MUFFINS

Steps:

• Preheat the oven to 180C. Place paper cup liners in a muffin pan.
• Using a zester, take strips of zest from one of the limes and reserve for the top of the muffins.
• Finely grate the zest of the other 2 and squeeze the juice from all 3.
• Tip this into a large bowl with the melted butter and eggs. Whisk together until light and fluffy.
• Sieve the flour with the baking powder and fold gently into the mixture with the sugar.
• Finally, fold in the feijoas and fill the muffin cups three-quarters full.
• Sprinkle the tops with a little extra sugar and the reserved zest.
• Bake for 20-25 minutes until golden and firm to the touch when patted.

KEY LIME MUFFINS

Steps:

• Add the first 4 ingredients to a mixing bowl; stir to combine.
• Make a well in the center of the mixture.
• In another mixing bowl, combine the milk and remaining ingredients.
• Add liquid ingredients to dry ingredients; stir until just moistened.
• Spoon batter into lightly greased muffin cups; fill 3/4s full.
• Bake at 400° for 18 minutes or until lightly browned.
• Turn muffins out of pan immediately.

KEY LIME MUFFINS

Steps:

• Preheat the oven to 350 degrees.
• Line a muffin pan with paper cups.
• In a large bowl, mix the flour, cornmeal, baking powder, baking soda and salt.
• In another bowl, combine the butter, sugar, lime zest, eggs and milk.
• Add to the dry ingredients and beat until blended.
• Fill the muffin tins thre-quarters full.
• Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in a muffin comes out clean.
• Remove the muffins from the pan and set aside for about two minutes.
• While still hot, dip the top of each muffin in the lime juice, then dip them in sugar.
• Place the muffins sugar-side up on a rack.
• As they cool, the sugar will form a crunchy topping.

LIME MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.