3.31.2009

Bread Baking Day 18

Kiwi and Coconut Muffins


breadbakingday #18 - last day of submisson April 1Bread Baking Day 18 is hosted by Mansi from Fun&Food Blog and the chosen theme is "Quick Bread". I prepared some kiwi and coconut muffins from FoodBlogga out of my Bookmarks file. They come together pretty easily and are a perfect quick treat. A bit of crunch from the toasted coconut, not to sweet in taste and nicely moist from the kiwis. If you don't polish off the whole batch right away, they keep well right on the countertop. Do not cover them, or maybe just use some gauze cover to keep insects away if you make them in the summer, or the muffins turn soggy.

Kiwi and Coconut Muffins

Source: Kiwi and Coconut Muffins by Susan from Food Blogga

Ingredients:
2 kiwis, finely diced (about 3/4 cup)*
2 cups all-purpose flour (or half AP and half whole wheat)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup light coconut milk
4 tablespoons butter, melted
1 large egg and 2 egg whites, lightly beaten
1 teaspoon orange zest
3 tablespoons orange blossom honey
2 teaspoons pure vanilla extract
1/4 cup toasted sweetened shredded coconut

Topping:
3 tablespoons sweetened shredded coconut

Method:
Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray. Peel kiwis. Dice and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds.
Sprinkle the tops of the muffins with 3 tablespoons shredded coconut.
Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

* Use kiwis that are ripe yet still somewhat firm. If they're squishy, then they'll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.

5 comments:

MyKitchenInHalfCups said...

Kiwi are so pretty. Flavor them with that honey and coconut and I'll be there for tea! Lovely.

adventureswiththewoods said...

These sound great! I've never made muffins with kiwi before, but I like kiwi, so I'll have to give these a try :)!

The Benny's said...

Very different! can't wait to try these. Only one question, where would one get Orange Blossom Honey? Not too many orange trees in Canada ;-) Would regular or wild flower honey do?

zorra said...

Zum Reinbeissen sehen sie aus!

Andreas said...

@The Benny's: I found the Orange Blossom Honey at my regular grocery store and was very surprised that they would carry such an item. If you can't find it, any mellow honey should do. Maybe even a dash of light-coloured maple syrup? Might be a nice combination with the acidic kiwis.