Ingredients:

Muffins:

  • ½ cup (65g) Wholemeal flour
  • ½ cup (65g) Plain flour
  • ½ teaspoon Baking soda
  • ½ teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Allspice
  • ¼ teaspoon Salt
  • 2 Eggs
  • 1/3 cup (120g) Golden syrup
  • 4 Tablespoons (40ml) Vegetable oil
  • 2 Tablespoons (30g) Plain yogurt
  • 1 1/2 teaspoons Vanilla extract
  • 1 cup (about 5 medium sized) Feijoas

Crumble:

  • 75g Butter
  • 1 cup (130g) Plain flour
  • ½ cup (100g) Brown sugar
  • 1 teaspoon Ground cinnamon

Method:

Muffins: (note you can use a different fruit if feijoas are not available)

  1. Preheat the oven to 220C.
  2. Line the muffin tin with 8 Muffin papers.
  3. Scoop the feijoa flesh out of the skins and chop into small pieces. Reserve.
  4. Sieve the flours, baking soda, baking powder, cinnamon, allspice and salt (dry ingredients) into a large bowl and combine with a fork.
  5. Crack the eggs into a medium bowl, add the golden syrup, yogurt, oil and vanilla (wet ingredients) and combine with a fork.
  6. Pour the wet ingredients into the dry ingredients and stir together.
  7. Add the feijoa pieces and carefully fold them in.
  8. Spoon the batter into the muffin cases.

Crumble:

  1. Weigh up the butter in a large glass jug and melt in the microwave placing a paper towel on top of the jug.
  2. Add flour, brown sugar and cinnamon and combine with a fork until the mix has a crumbly consistency.
  3. Spoon the crumble on top of the muffins.
  4. Bake for 5 minutes at 220C, then turn the temperature down to 180C and bake for another 20 minutes or until set and golden.

Equipment

  • Cup and spoon measures
  • 12 hole muffin tin
  • Muffin papers
  • Sieve
  • 1 large bowl
  • 1 medium bowl
  • Cutting board and knife
  • Wooden spoon
  • Fork
  • Spoon
  • Rubbish bowl
  • Large glass jug
  • Scale

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