Double Chocolate & Feijoa Muffins
Feijoa sellowiana fruit has the most tropical, Turkish delight-like flavour that is really quite unique (some liken it to a cross between strawberry and pineapple). It makes for the most delightful addition to anything chocolate, including these yummy muffins.
2 cups of SR flour, sifted
1/3 cup cocoa, sifted
¾ cup castor sugar
½ cup chocolate, chopped (I use dark)
½ cup Feijoa pulp
¾ cup milk
1 cup vanilla or plain yogurt
80ml of bran oil or similar
1 teaspoon vanilla essence
Pre-heat fan-forced oven to 200 degrees Celsius.
Spray muffin tin with non-stick spray.
Combine dry ingredients.
Combine liquid ingredients.
Make well in centre of dry ingredients, add liquid ingredients and fold through, watching not to over mix (want to keep the muffins light and fluffy).
Put approximately 1 heaped dessert spoon in each muffin mould.
Bake in centre shelf for 12 minutes or until skewer comes out clean when inserted in muffin.
Allow to cool on wire rack before removing from tin.