Kiwi Fruit Muffins
Soft and luscious kiwi fruit muffins, perfect for a quick breakfast
Yield
18 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
sugar
|
|
| 3 | each |
kiwi fruit
firm, peeled and finely chopped |
|
| 2 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| ¾ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
sugar
|
|
| 3 | each |
kiwi fruit
firm, peeled and finely chopped |
|
| 2 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 177 | ml |
milk
|
|
Directions
Sift flour, baking powder and baking soda into a bowl.
Add sugar and mix; stir in kiwi.
Combine eggs, oil and milk; gently stir into dry ingredients until just moistened.
Do not overmix.
Spoon into lightly greased muffin pans or use foil/paper liners, until ⅔ full.
Bake in 350℉ (180℃) F (180 degrees C) oven 15 minutes or until golden.
Let cool on wire racks.
