Feijoa and Cream Cheese Muffins – Gluten free


You will need:


2 ¾ cups gluten free baking flour

4 teaspoons gluten free baking powder

¼ cup LSA (ground linseed, sunflower & almonds) mix

¾ cups sugar

125g butter, melted

2 free range eggs, lightly beaten

1 ¼ cups milk

1 cup feijoa pulp (about 700g feijoas)

100g cream cheese, cut into cubes



Preheat oven to 210 °C. Grease medium sized muffin pan.


Sift flour and baking powder into a large bowl. Stir in the LSA mix and sugar. Make a well in the centre.


Combine the melted butter, beaten eggs, milk and feijoas and pour into the dry ingredients all at once.  Fold until just combined (Do not overmix)


Spoon into muffin tins and push a cube of cream cheese into each muffin. Place in the oven and bake for 20 minutes or until golden brown. Cool.


Makes 12


Note: For gluten free muffins check the cream cheese is gluten free some are not.

If you don’t need gluten free muffins use plain flour.


For more recipes by Lisa Loveday buy her book here