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Ingredients
10 portion(s)
Feijoa Muffins
- 2 eggs
- 165 grams sugar
- 80 grams Milk
- 5 grams vanilla essence
- 75 grams Butter, Melted
- 300 grams Self Raising Flour
- 180 gram Feijoa pulp
- 35 grams Coconut
- 30 grams Butter
- 50 grams cream
- 2 drop Wild orange essential oil
- 65 grams sugar
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6
45min
Preparation 15minBaking/Cooking -
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easy
Preparation -
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Preheat oven to 180C
Add butterfly to mixer bowl.
Add eggs and sugar to bowl, mix for 1 minute on "Gentle stir setting"
Add milk and vanilla essence to bowl, mix for 1 minute on "Gentle stir setting"
Add 75 grams of melted butter and self raising flour mix for 1 minute on "Gentle stir setting"
Remove butterfly
Add feijoa pulp and mix 1 minute on speed 3
Place into 10 muffin patty pans, 3/4 fill only.
Heat together coconut, cream, sugar, butter and wild orange essential oil until butter is melted - approx 30 seconds, 70C on "Gentle stir setting" , use this mix to top muffins, then place in oven for 25 - 30 minutes
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Accessories you need
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Butterfly
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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