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 Fabulous Feijoa yoghurt 
  • 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.