GLAZED FEIJOA COCONUT MUFFINS

METHOD

1. Preheat the oven to 220C (or 425F) and generously grease a 12 cup muffin baking pan with butter or oil.

2. In a large bowl, sift the flour, baking powder, baking soda, salt , sugar and cinnamon together. Add coconut and whisk well to combine. Set aside.

3. In a medium bowl, combine the oil, eggs, milk and lemon juice mixture and vanilla and stir to combine.

4. Make a well in the center of the dry mixture and add the wet ingredients. Gently fold the mixture until just combined (about 9 folds) and then gently fold the feijoas in until just incorporated.

6. Evenly divide the batter into the 12 muffin cups, making sure that the mixture is topped to the brim (tip: using an ice cream scoop can help ensure even amounts of mixture in each muffin cup).

7. Bake for 5 minutes at 220C (425F), then reduce the heat to 190C (375F) and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

8. Cool muffins for 5 minutes before inverting onto a cooling wrack and drizzle feijoa glaze over top.

TO MAKE GLAZE:

1. In a small bowl, add feijoa juice, icing sugar and meltled butter until completely combined. Using a spoon, drizzle the glaze over the muffins.

NOTES

* Let the milk and lemon juice mixture sit for at least 5 minutes or so before using so that it curdles and thickens.

Muffins will keep up to 3-4 days in an airtight container -simply reheat in microwave and serve with a knob of butter.