Crunchy Top Feijoa Muffins

Fun to make with the kids!

Makes 12 muffins
Prep Time:
Cook Time:

How to Cook

  1. Preheat oven to 200°C (fan bake). Grease a 12-hole 1/3-cup capacity muffin pan.
  2. Combine flours, sugar, lime zest, cinnamon and ginger in a bowl. Stir in feijoas. Whisk milk, oil, egg and vanilla pod seeds in a jug. Make a well in the centre of flour mixture. Stir in milk mixture. Spoon into muffin holes.
  3. Combine extra sugar and ground almonds. Sprinkle over top of muffins. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand in muffin pan for 10 minutes. Transfer to a wire rack. Serve war.


  • 1 cup self-raising flour, sifted
  • 1 cup wholemeal self-raising flour, sifted
  • ¼ cup brown sugar
  • Zest from 1 lime
  • 1 tsp Gregg's Ground Cinnamon
  • 1 tsp Gregg's Ground Ginger
  • 1 cup (180g) diced feijoa
  • 2/3 cup milk
  • ¼ cup olive oil
  • 1 egg
  • 1 Gregg's Vanilla Bean, seeds scraped out
  • 2 Tbsp brown sugar, extra
  • 2 Tbsp ground almonds

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