Description
Delicious and moist kiwi muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup ripe kiwi (400g about 4, peeled and chopped)
- ½ cup granulated white sugar (100g)
- ⅓ cup butter (at room temperature 75g)
- 2 eggs
- ¾ cup milk (175ml)
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour (plain flour) (250g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda (bicarb of soda)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- Peel the kiwi and cut them into small dice chunks. To peel them, cut the top and bottom off, then run a teaspoon under the fuzzy brown skin to loosen it, and slip out the green kiwi flesh.
- In a medium bowl, beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
- Whisk the flour, baking powder, baking soda, and salt in a large mixing bowl.
- Add the wet ingredients to the dry mixture and gently mix to combine.
- Gently fold in the diced kiwi.
- Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the kiwi muffins are risen and golden.
- Allow to cool on a wire rack.
Notes
- The muffins can be stored in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg