Chilean Guava Muffins



  • 250g plain flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • ½ teaspoon bicarbonate soda
  • 115g unsalted butter, melted and cooled
  • 115g caster sugar
  • 2 eggs lightly beaten
  • 100ml buttermilk (shake the carton before measuring)
  • Grated zest and juice of 1 lemon
  • 130g chilean guava


  1. Preheat the oven to 190°C.
  2. Line a 12 hole muffin tin with paper cases.
  3. Sieve the flour, baking powder, salt and bicarbonate soda together into a bowl.
  4. In a separate bowl, whisk together the melted butter, sugar, eggs, buttermilk, lemon zest and juice. Lightly fold the flour mixture into the wet ingredients with a spatula, then fold in the chilean guava; be careful not to overmix.
  5. Divide the mixture between the cases and bake for 16-18 minutes, until a toothpick inserted into the middle of the muffins comes out clean. Cool on a wire rack.