green gold

We've been eating a lot of these lately, they're feijoas from my parents' orchard. They really are 'green gold' to us- the children can make their way through a bag of them in an afternoon, if I don't intervene. In all my years eating them with a spoon, I've never cooked with them. But this morning I tried making muffins with some that were past their best- and they were delicious. I'll definitely be doing that again. I used this recipe with about two cups of mashed feijoa pulp inside. The flavour of the fruit diminishes somewhat and becomes less acidic, while making the muffins like small moist cakes. I reckon they'd be great in the school lunchboxes, too.