Name: Feijoa & Boysenberry Muffins
Cook time: 20 min
Yield: Makes 12
Ingredients: 3 cups flour; 4 tsp baking powder; ½ cup sugar; 2 eggs; 1 cup milk; 1 tsp vanilla essence; 100 g butter, melted; 425g can Wattie's Boysenberries in Syrup, drained; 1 cup chopped fresh feijoas

These muffins, served warm, are great as an afternoon snack or after dinner treat. It will surprise you how well the boysenberries and feijoas go together!

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Makes 12

Prep Time 15 minutes

Cook Time 20 minutes

Easy As

Ingredients

3 cups flour

4 tsp baking powder

½ cup sugar

2 eggs

1 cup milk

1 tsp vanilla essence

100 g butter, melted

425g can Wattie's Boysenberries in Syrup, drained

1 cup chopped fresh feijoas

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat the oven to 220C conventional bake or 200C fan bake. Place 12 paper cases into muffin trays or grease a 12 hole muffin tray.

Step 2

Sift the flour and baking powder into a mixing bowl. Stir in the sugar. Make a well in the centre of the dry ingredients.

Step 3

Whisk together the eggs, milk and vanilla essence. Pour into the centre of the dry ingredients along with the melted butter. Add the drained boysenberries and chopped feijoas.

Step 4

Fold ingredients together gently until they are just mixed. Do not over mix. Fill paper cases with the muffin mixture.

Step 5

Bake in the preheated oven for 17 to 20 minutes, until the muffins are golden and spring back when pressed. Allow to cool in the tin for 5 minutes before removing. Serve warm.