You could substitute the feijoa's for blueberries for a change.

Ingredients

• 200 grams butter
• 2 1/2 cups flour
• 2 tsp baking powder
• 1 cup caster sugar
• 1/2 cup desiccated coconut
• 2 eggs
• 1/2 cup plain yoghurt
• 1/2 cup milk
• 1 cup diced feijoas
• 1/4 cup demerara sugar

Method

1. Cook the butter in a saucepan over a moderate heat until browned. Cool.
2. Sift the flour and baking powder into a bowl. Stir in the coconut and make a well in the centre.
3. Beat the eggs and sugar together until light and fluffy. Mix in the yoghurt and milk and pour into the well. Fold together, adding the butter towards the end.
4. Three quarters fill 12 well greased muffin tins with the mixture. Push 4-6 pieces of feijoa into each cake and sprinkle with demerara sugar.
5. Bake at 180 degrees celcius for 15-18 minutes until cooked.