This recipe was first published in Taste magazine.
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Ingredients
Method
1.Preheat oven to 180°C. Grease a 15-hole muffin tin with butter and dust with flour, then shake off excess.
2.Beat butter and sugar together in a large bowl with electric beaters until light and fluffy.
3.Add eggs one at a time, beating well after each addition.
4.Mash feijoa flesh with lime zest and juice, then stir into butter mixture along with the milk. Mix in flour, ginger and poppy seeds until just combined.
5.Spoon a heaped dessertspoonful of mixture into each of your prepared muffin holes. Press a slice of feijoa into the top of each muffin. Sprinkle sliced feijoa with sugar and bake for 15 -18 minutes until golden.
Note
- Makes 15 small muffins.
