Fresh ginger is great in baking. Most of us can make muffins with our eyes closed, so it’s an opportunity to add a flavour or two to add some surprise. I am a feijoa lover, but try these with pear or rhubarb and they will be equally as delicious.
Ingredients
| 2 cups | Self raising flour (Main) |
| 1 cup | White sugar |
| 1 Tbsp | Grated ginger (Main) |
| 1 Tbsp | Lemon zest |
| 1 ½ cups | Feijoa pulp (Main) |
| 50 g | Butter, melted |
| 1 | Egg |
| 1 ½ cups | Yoghurt |
| 1 Tbsp | Sugar, extra for sprinkling |
| 1 dash | Icing sugar, to dust |
Directions
1. Preheat an oven to 180C. Lightly grease a 12-hole muffin tin.
2. Place the flour, sugar, ginger, zest and feijoas into a large bowl. In a smaller bowl combine the butter, egg and yoghurt, mixing well. Add to the flour mixture, stirring gently together. Don’t over-stir or the muffins will be tough.
3. Spoon the mixture evenly into your muffin tin. Place a couple of slices of feijoa on the top of each and sprinkle with a little extra sugar. Place into the oven for 18 minutes until bouncy to the touch. Cool in the tins before removing.
4. Dust with a little icing sugar to serve.
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