What is the colour of spring? Of course it's green! I need lots of this colour in my life. Generally, I need colours (and light) in my life, but green has a special place and meaning. Green to me represents freshness and vitality. It's a positive colour.
Last week I bought a basket of kiwi fruits. I blended a few of them with banana, grapes and apples for our morning smoothies or mixed them with yogurt. I still had so many kiwi fruits left and didn't know what to do with them. Then I suddenly came up with the idea of "green muffins". I loved the idea and started playing around. Sadly, the first batch was a complete disaster and ended up in the bin. I learned that you should never mash kiwi fruits and mix them with other ingredients, unless you want soggy inside and burnt outside muffins. Not my idea of light green soft and fluffy muffins at all. Second try was perfect!
This recipe inspired me to experiment with kiwi fruit even more. I already drafted another two recipes I would like to try, so stay tuned!
In the meantime, I hope you enjoy my green muffins.
Kiwi fruit muffins
Makes 8 muffins
75g self raising flour
40g plain flour
45g ground almonds
20g desiccated coconut
80g sugarpinch of salt
60g melted unsalted butter, cooled
1 egg
65ml buttermilk
3 kiwi fruits, peeled and cubed
1tbsp desiccated coconut
1 kiwi fruit, peeled and sliced (optional)
Preheat the oven to 180℃.
Mix all dry ingredients in a bowl. In another bowl, lightly whisk the egg, stir in buttermilk and melted butter. Pour the wet ingredients into the dry mixture and stir until well combined. Gently stir in most of the kiwi (reserve one tablespoon) and spoon the mixture into a lined muffin pan. Top the muffins with remaining kiwi pieces and sprinkle coconut on top.
Baked for 25-23 minutes until lightly golden and a skewer inserted comes out clean.
Let them cool down a bit before serving. You can serve them with fresh kiwi slices.
