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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  • 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


  • 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.


  • 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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