The discovery of a new dish does more for the happiness of mankind than the discovery of a star. -- Anthelme Brillat-Savarin --

Sunday, September 25, 2011

Kickin' Kiwifruit Muffins

Howdy friends…I hope this Sunday afternoon finds you well and happy.  I’ve been blessed with another busy weekend to enjoy with my family, so I can’t complain.  I’m finally back home relaxing a bit this afternoon, so I thought I’d catch up on my blog.

I was looking through another cookbook this weekend and came across a recipe for Kiwifruit Muffins.  I had a couple of kiwi in the fridge, and it sounded interesting, so I thought I’d give it a try.

I thought they turned out pretty yummy.  My hubby said he didn’t like the chunky texture too much, but he thought the flavor was good.  (I’m thinkin’ I might try using kiwi puree next time to see if he likes that better --my food processor would make that a snap!)
Anyway…while I was working on this blog, I decided to do a little Kiwi research.  I’ve always heard that they were a power-packed little fruit, and guess what…THEY ARE!!  When you have a minute, go check out my new blog Faithy’s Fleeting Thoughts to see what I learned.

If you have time (and a couple of kiwifruit), go pop some of these in the oven to cook while you’re reading.  J

Kiwifruit Muffins
3/4 cup all-purpose flour (the original recipe called for all-purpose flour, but as usual, I used part whole wheat)
1/4 cup whole wheat flour
1/2 cup Smart Sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice (this was okay, but I think next time I’ll leave it out)
1/4 cup HEB Real Egg (or 1 whole egg)
1/2 cup skim milk (or whole milk - as per the original recipe - if you prefer)
2 Tablespoons Smart Balance Butter Blend sticks (or butter/margarine)
2 kiwifruit, peeled and chopped
1/2 cup raisins (I used my homemade ones, which were kinda big so I chopped them too)

Combine the dry ingredients in a large bowl.  In a small bowl, whisk the egg, milk and butter.  Stir into dry ingredients until just moistened.  Fold in fruit.

Fill greased muffin cups 3/4 full (I always use a large cookie scoop or ice cream scoop for the perfect amount of batter and MUCH less mess!), and bake at 425°F for 15 to 18 minutes or until they pass the “toothpick test”.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.

Yield:  10 muffins

I found this recipe in another great cookbook from my friends at Taste of Home.  This one is called Fresh & Easy, and it’s full of wonderful, easy-to-fix recipes using seasonal produce.  I found this one on page 163.  Please note that the original recipe HAS been adapted for my blog, using my typical substitutions, etc.

One of the things that I love about Taste of Home is that their recipes are submitted by “real” home cooks like me…not gourmet chefs using specialized ingredients I never seem to have on hand.

Well…I’m off to bed…another busy week ahead!

“For those who love it, cooking is at once child’s play and adult joy.
And cooking done with care is an act of love.”
-- Craig Claiborne --

No comments:

Post a Comment