Recipe

Feijoa, thyme and blue cheese muffins

The delicious savoury tones of feijoas work beautifully with the blue cheese and thyme in Nici Wickes's incredible feijoa muffins that are brilliant enjoyed with a hot cup of tea or coffee

By Nici Wickes
  • 20 mins cooking
  • Makes 12
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Ingredients

  • 100 gram butter, softened
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1/2 cup wholemeal flour
  • 1 1/2 cup plain flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt and a grind of black pepper
  • 6 medium feijoas, scooped and mashed, plus 3 extra, peeled and sliced, for topping
  • 1 teaspoon fresh thyme leaves
  • 100 gram blue cheese, roughly crumbled

Method

  • 1
    Preheat oven to 200°C. Grease a 12-hole regular muffin tin.
  • 2
    Beat the butter and brown sugar together until pale and creamy. Add the eggs and continue to beat for 1 minute.
  • 3
    Dissolve the baking soda in the milk and add to the mixture.
  • 4
    Sift the flours and baking powder, then fold into the butter mixture. Season with salt and pepper, then add the feijoas and thyme leaves. Mix until just combined.
  • 5
    Spoon the batter into the muffin tins to three-quarter fill. Add a feijoa slice to the top of each and crumble over a generous helping of blue cheese
  • 6
    Bake for 15-20 minutes until a skewer comes out clean.
  • 7
    Rest the muffins for 5 minutes before removing from the tins.

Notes

  • If your muffin tins are getting old and sticky, pop a small square of baking paper in the bottom of each hole to help return them to non-stick status.

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