1½ cups peeled and chopped ripe feijoas (about 4 or 5 feijoas)
Avg. Quantity per serve
Avg. Quantity per 100g
Preheat oven to 200°C (fan assisted). Grease a deep 12 or 18 hole muffin tin.
Put the bran, wholemeal flour, flour, baking powder, Gregg’s Ground Cinnamon and brown sugar into a mixing bowl and stir to mix.
Melt the butter with the golden syrup.
Whisk the milk, eggs and baking soda until the baking soda has dissolved.
Make a well in the centre of the dry ingredients. Add the milk mixture, melted butter and golden syrup along with the chopped feijoas. Gently mix together to combine the ingredients, being careful not to overmix.
Spoon the mixture into the prepared muffin tin. Bake for 15–20 minutes or until the muffins are golden and spring back when lightly touched. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups wheat baking bran
1 cup wholemeal flour
1 cup flour
3 tsp baking powder
1 tsp Gregg’s Ground Cinnamon
½ cup soft brown sugar
100 g butter
3 Tbsp golden syrup
1 ¼ cups milk
1 ½ tsp baking soda
1 ½ cups peeled and chopped ripe feijoas (about 4 or 5 feijoas)