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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 3 |
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I've been wanting to experiment with putting kiwi in quickbread for a while, so when they finally went on sale, I snagged several to make muffins with. After a lot of searching, I found a few recipes, and combined pieces of those with some of my own ideas to create these muffins. I just tried one out of the oven, and must say that it came out quite well :) I will warn you, though: these are not an overly sweet muffin, so if you're looking for a cupcake wanna-be, this is definitely not it! The diced kiwi lend a bit of tartness that really help to make these unique. Ingredients:
1/2 cup all-purpose flour |
1 1/2 cups whole wheat flour |
1/2 cup cornmeal |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup granulated sugar |
2 tablespoons butter, melted |
1 egg |
1 egg white |
1/2 cup nonfat plain yogurt |
2 teaspoons vanilla |
3/8 cup honey |
5 medium kiwi, peeled |
Directions:
1. Preheat oven to 350*. Lightly grease or line muffin tin.
2. Mash 3 of the kiwi, to get roughly 1 cup of pulp. Dice the remaining 2 kiwi and set aside.
3. In a small mixing bowl, lightly beat egg and egg white. Stir in butter, yogurt, vanilla, mashed kiwi, and honey.
4. In medium mixing bowl, combine flours, cornmeal, baking powder & soda, salt, and sugar.
5. Pour wet mixture into dry, stirring just to moisten. Fold in diced kiwi.
6. Spoon batter into prepared muffin tin, filling cups between 3/4 and completely full. Bake 15-20 minutes, or until tops spring back when touched and/or inserted toothpick comes out clean.
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