Prep 30 mins
Cook 30 mins
I don't remember where I got this, I've had it forever.
- 2 eggs
- 1⁄2 cup sugar
- 1⁄4 cup oil
- 4 large very ripe kiwi, mashed
- 1⁄4 teaspoon vanilla
- 1 tablespoon lemon juice
- 3 cups flour
- 1 1⁄2 teaspoons salt
- 3 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- Preheat oven to 350ºF grease 12 count muffin pan.
- Blend the eggs, sugar and oil. Then add kiwi, vanilla and lemon juice.
- In a seperate bowl combine flour, salt, baking powder and baking soda. Mix well, then fold into the wet ingredients.
- Fill muffins cup and bake for 25-30 minutes.
This is a great recipe for kiwi muffins! The taste is fruity and has a slight hint of vanilla to it. Very nice! The texture is a bit denser than in other muffins, but that is to be expected in a fruit puree muffin. I made half the recipe and ended up with 7 nicely sized muffins, which rose beautifully. Due to the other reviews I only used a pinch of salt and only used the baking powder and no baking soda. THANKS SO MUCH for sharing your recipe with us, Coffee Mom!
I adjusted this recipe, keeping in mind that other reviewers said that it was too salty and not sweet enough. I added 1/2 cup brown sugar, reduced the salt to 1/2 teaspoon, and replaced half the flour with whole wheat pastry flour (this change was based on personal preference). I also baked them for only 20 minutes, instead of 25-30. The result is pretty good, and probably worthy of an additional star. Just sweet enough, not at all salty, and the recipe works well with the whole wheat.
I used 2 cups of flour, 1/2 tsp salt, 5 medium kiwis; baked for 15 mins. Makes a very nice muffin with an unusual but pleasant crunch from the kiwi seeds. Could've probably made more than 12 out of the batter. Didn't taste much of kiwi though.