Although I have to admit I mostly just eat my feijoas out of hand, CSA members have asked what else can be done with the short but abundant harvest. With 3 grams of protein in one cup of pureed (243g) fruit, feijoas have more protein than a banana and 4 times the calcium. Although they have less potassium than a banana, they still pack a whopping 377 mg per cup, and boast almost 50mg of vitamin C and they’re a good source of Folate.
But enough of the numbers, this receipe adapted from food.com’s receipe of many years ago, is a favorite:
3 cups of flour
2 tablespoons baking powder
1 cup powdered sugar. (I use regular sugar and Vitamix my sugar until it’s fine.)
3 fresh eggs
1 1/4 cups milk (not ultra-pasturized)
1 1/2 cups feijoas, peeled and finely chopped
1/2 cup butter
Ingredients for glaze:
2 tablespoons powdered sugar
2 tablespoons lime/kumquat or lemon juice
juice and zest of 2 limes or lemons
Directions: Sift the flower, baking powder and sugar into a large bowl. In a separate bowl, blend the eggs, milk and feijoas. Little by little, combine the contents of the two bowls into a third bowl and fold the butter in bit by bit as you do.
Spoon into muffin tins and bake at 350 for 15-20 minutes.
To make the glaze, simmer the sugar, juice and lime/lemon zest until the sugar has dissolved.
Stand muffins for 2 minutes before brushing with the glaze.