I will admit that I adulterated this one somewhat. I stuck mostly to the recipe. But I did omit the sprinkle of sugar over the tops of the muffins. And I also added a bit of sourdough starter to the batter. I think I probably ended up adding a bit too much starter. But it was an interesting experiemnt nonetheless.
I think next time I'd try using a bit less starter and/or adding some mashed banana to balance things out. They were still pretty good overall though. And, perhaps most importantly, it was a good way to use up a bunch more feijoas!
Photo goes here.
Feijoa, Lime, and Poppy Seed Muffins
Slightly adapted from NZ Woman's Weekly
Ingredients
- 125g butter, softened
- 100g brown sugar
- 2 large eggs
- 250g feijoa pulp, chopped
- zest and juice of 1 lime
- 250g sourdough discard @ 100% hydration (optional)
- 1 banana, mashed
- 1/4 c. milk
- 125g soft (plain/standard/cake) flour
- 90g whole wheat flour
- 2 Tbsp. poppy seeds
- 1 Tbsp. baking powder
- 1 tsp. ground ginger
- 11-12 small feijoas, halved and scooped
Directions
- Preheat oven to 180°C (350°F) and grease your muffin tins.1
- Cream the butter with the sugar.
- Beat in the eggs, one at a time.
- Combine the feijoa pulp, lime zest, and lime juice and stir it into the creamed mixture.
- Stir in the starter and banana (if using).
- Mix in the milk.
- Add the flours and poppy seeds and sift the baking powder and ginger on top, then stir to combine.
- Spoon the batter into the prepared muffin tins.
- Press a feijoa half into the top of each muffin.
- Bake at 180°C (350°F) for 18-20 minutes.
- Turn out onto a wire rack to cool.
1 As originally written, this recipe claimed to make 15 "small" muffins. With the added cup of sourdough starter, I got 22 muffins each with a diameter of ~5cm out of mine (but a couple of them were a bit skimpy). If you also added the banana, then you'd probably be able to get 22 generous muffins or 24 slightly short ones. Back
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