Feijoa muffins & pancakes

Feijoa season is one of the loveliest times of year in New Zealand. Suddenly the markets are full, neighbours are sharing bags over the fence, and kitchens start to smell a little sweeter. If you have a few ripe feijoas at home, baking something simple is one of the nicest ways to enjoy them. Feijoa muffins are soft, fragrant and perfect with a morning coffee or afternoon tea.

Soft, fragrant and perfect with a morning coffee or afternoon tea.

• 2 cups flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• a pinch of salt
• 1 egg
• ¾ cup milk
• ½ cup oil or 80 g melted butter
• 1 tsp vanilla
• 1½ cups feijoa flesh (scooped out)

Preheat the oven to 180°C and line a muffin tray. In a bowl, mix the flour, sugar, baking powder, baking soda and salt. In another bowl whisk the egg, milk, oil (or butter) and vanilla. Gently combine the wet and dry ingredients, then fold in the feijoa. Spoon into muffin cases, filling about three-quarters full. Bake for 22–25 minutes until golden and fragrant. Let them cool slightly and enjoy while still soft and warm.

Perfect for a slow weekend morning or an easy sweet treat.

• 1 cup flour
• 1 tbsp sugar
• 1 tsp baking powder
• a pinch of salt
• 1 egg
• ¾ cup milk
• 1 tbsp melted butter
• ¾ cup feijoa flesh

In a bowl, mix the flour, sugar, baking powder and salt. Add the egg, milk and melted butter, whisking until smooth. Gently fold in the feijoa. Heat a lightly oiled pan over medium heat and pour in small rounds of batter. Cook for 2–3 minutes on each side until golden. Serve warm with yoghurt, honey or simply as they are. Feijoa season doesn’t last forever — so enjoy every sweet moment of it. 🥝✨