Feijoa breakfast muffins

1. Preheat the oven to 180°C. Grease a 12-cup muffin pan with a little butter or line with paper cases.
2. Combine the bran flakes, quinoa flakes, flour, baking powder, baking soda and sugar together in a large mixing bowl and make a well in the centre.
3. Gently melt the butter with the golden syrup until just liquid.
4. Pour the butter mixture, egg and milk into the dry ingredients and lastly add the feijoas. Gently mix to combine.
5. Spoon the batter into the prepared muffin pan and then bake for 20 minutes until well coloured and the muffins are firm to the touch.
6. Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Tips:

• You can pickle feijoa skins and use them on meats, as part of a cheese board, in a salad, or even wrapped in bacon as a canape.
• Don’t like the bitterness of feijoa skins? Throw the skins in the compost so they don’t go to waste!

FAQs:

• Why are my muffins so dry?
  • The most common reasons muffins are dry is over mixing the batter, overbaking, or packing the flour into the measuring cup. Avoid these common mistakes to have nice, fluffy muffins.
• How do you keep these muffins fresh?
  • Store them in an airtight container or ziplock bag with a paper towel to keep them fresh for up to 4 days! The paper towel ensures the muffins don’t become too soggy.