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Anthony (WaireresGarden designer) got given this beautiful book called Ripe by AngelaRedfern, from his parents. Its a way cool book and we have all been thumbing our way through it looking at all the yum recipes. Dad made this recipe using our seasonal Feijoas and a ripe Garden Belle pear that I found hanging of one of the plants in the nursery. I have written the recipe as it is in the book but he halved the quantities to make a dozen muffins though he had a vague moment as we all do and couldnt remember if he halved the fruit as wellbut thinks he still used the 2 cups. Update he made a new batch for a photo shoot and used half the fruit.
200g unsalted butter
4 Large eggs
1 cup milk
1/2 tspn vanilla extract
1 (200gm) cup castor sugar
2 Cups of fruit , ( 1 cup feijoa pulp, 1 cup chopped pear)
4 Cups of self-raising flour
2 tpsn cinnamon
4 Large eggs
1 cup milk
1/2 tspn vanilla extract
1 (200gm) cup castor sugar
2 Cups of fruit , ( 1 cup feijoa pulp, 1 cup chopped pear)
4 Cups of self-raising flour
2 tpsn cinnamon
Preheat the oven to 180 C, Grease muffin tins or line with paper cases.
Melt the butter and let cool
In a large bowl combine eggs, milk, vanilla and sugar. Add the fruit to the wet mix. Add the flour, cinnamon and melted butter and gently fold together until combined.Dont over mix. Spoon into muffin trays until 2/3rd s full and then bake for 20 minutes until firm to the touch.
Melt the butter and let cool
In a large bowl combine eggs, milk, vanilla and sugar. Add the fruit to the wet mix. Add the flour, cinnamon and melted butter and gently fold together until combined.Dont over mix. Spoon into muffin trays until 2/3rd s full and then bake for 20 minutes until firm to the touch.
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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: