These muffins, served warm, are great as an afternoon snack or after dinner treat. It will surprise you how well the boysenberries and feijoas go together!
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
Preheat the oven to 220C conventional bake or 200C fan bake. Place 12 paper cases into muffin trays or grease a 12 hole muffin tray.
Step 2
Sift the flour and baking powder into a mixing bowl. Stir in the sugar. Make a well in the centre of the dry ingredients.
Step 3
Whisk together the eggs, milk and vanilla essence. Pour into the centre of the dry ingredients along with the melted butter. Add the drained boysenberries and chopped feijoas.
Step 4
Fold ingredients together gently until they are just mixed. Do not over mix. Fill paper cases with the muffin mixture.
Step 5
Bake in the preheated oven for 17 to 20 minutes, until the muffins are golden and spring back when pressed. Allow to cool in the tin for 5 minutes before removing. Serve warm.