Tomato Chutney
If you've got a bumper crop of tomatoes, get busy making this tomato chutney - it is easier than you may think.
Feijoa Skin Muffins
Treat yourself with these feijoa skin muffins - not only are they delicious (they taste like tangy fruit lollies), you can thank yourself for reducing food waste as well!
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 cup feijoa skins (soft and ripe ones are best for this recipe)
- 100g butter
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla essence
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoons mixed spice
- 1 teaspoon baking powder
- 1/2 cup walnuts, roughly chopped (optional)
Method
- Preheat your oven to 180°C and grease or line a 12 cup muffin tray.
- Wash your feijoa skins and cut off the bud. Place the feijoa skins in a food processor and whizz them until they are mushy. If you don’t have a food processor you can finely chop them.
- Melt the butter in a pot or in the microwave.
- Add the sugar and the eggs to the melted butter and mix gently until all is combined.
- Add the vanilla essence and feijoa skins and mix to combine.
- Sift the flour, salt, mixed spice and baking powder. Add to the wet mixture along with the walnuts. Fold the mixture together until the dry ingredients are all incorporated – be careful not to overmix.
- Place in the oven and bake for 20 minutes or until the centre of the muffin springs back when touched.