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 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 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.
Blessings,
Well…I’m off to bed…another busy week ahead!
--Faithy
“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 --
