I have some kiwi fruit sitting in my fridge for almost a week! Gotta consume them before it gets too soft and squashy. Kiwi fruit is highly nutritious and a good source of vitamin C, potassium and fibre. Kiwi (if you have yet to try) are both tangy and sweet. Oh, did you know that kiwi fruit skin is edible? Ermm, but with the hairy outer skin, I don't think I'd dare try!
So back to the kiwi in the fridge, I still have a few more after consuming a couple and thought why not use them to make some muffins. Using the Buttermilk Blueberry with White Chocolate Muffins as the base recipe, I substituted the blueberry for kiwi fruit, omitted the chocolate and made Kiwi Muffins. These muffins were moist with a slight tangy taste.
2 cups self raising flour
1/2 cup caster sugar
a pinch of salt
2 kiwi, chopped
1 cup buttermilk
1/4 cup canola oil
1 egg, lightly beaten
Preheat oven to 175C.
Lay 12 paper liners in muffin tin.
A - In a large bowl, mix together, flour, salt, sugar and kiwi.
B - In another bowl, combine buttermilk, oil and egg.
Incorporate B into A and using a spatula, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.