Feijoa and White Chocolate Muffins

annakidman puhoi april2016 88 of 108 450x450
  • Cooking Time
    20 - 25 minutes
  • Serves


  • 2 cups Flour
  • 2 tsp Baking powder
  • ½ tsp Mixed spice
  • ½ cup Caster sugar
  • ½ cup Puhoi Valley organic milk
  • ¼ cup Puhoi Valley Authentic Greek Natural Yoghurt
  • 1 Egg
  • ¾ cup Grapeseed oil
  • ⅔ cup Chopped feijoas (about 4)
  • ¼ cup White chocolate callets (buttons)
  • Topping
  • 12 Thin slices feijoas (optional)
  • 1 Tbsp Caster sugar
  • ½ tsp Ground cinnamon


  1. Preheat the oven to 180°C. Place 12 paper muffin cases in a 12-hole muffin tin.

  2. Sift the flour, baking powder and mixed spice into a large bowl. Add the caster sugar and stir to combine.

  3. Mix together the Puhoi Valley Milk, Puhoi Valley Feijoa Yoghurt, egg and oil. Make a well in the centre of the flour and mix in the liquid ingredients. Mix in the chopped feijoas and white chocolate.

  4. Spoon batter into the muffin cases until two-thirds full. Mix together the caster sugar and cinnamon. Top each muffin with a slice of feijoa, if using and sprinkle with cinnamon sugar. Place in the oven and bake for 20-25 minutes.

  5. Remove from the oven and leave to sit for 5 minutes before removing muffins and placing on a wire rack.

  6. Serve warm or cool topped with extra Puhoi Valley Fabulous Feijoa Yoghurt if wished.