Kiwi Muffins
Soft and fluffy Kiwi Muffins are packed with fresh tangy fruit and ready in under 30 minutes. Perfect for breakfast or as a snack.
Servings: 12
Calories: 162kcal
Equipment
- Mixing bowls
- 12-hole muffin pan
Ingredients
- 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, I cut the top and bottom off, then run a teaspoon under the fuzzy brown skin to loosen it, then 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.
Nutrition
Calories: 162kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 152mg | Potassium: 133mg | Fiber: 1g | Sugar: 11g | Vitamin A: 239IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 1mg