Day 13.1: Zespri® Kiwifruit, Banana & Pecan Muffin

I think I over did a little, experimenting with Zespri® Kiwifruits for this Zespri® 14-Day Daily Scoop of Amazing Challenge that I have a couple more recipes to spare :p. I guess I'll just share out even though kiwifruits in cupcakes and muffins are pretty common. I liked this one, with very minimal items to wash and since it's school holidays, get the children to help out.

I've gotten BoiBoi to measure the ingredients and squashing up the banana and kiwifruit with his hand, much easier than a fork. It gives children a great sense of pleasure to be able to touch and feel the food they're eating instead of feeling squirmish about it.

The result is a dense but moist cake and love the crunch from the crushed pecans! Perfect for breakfast ;-) To make this low fat, just use low fat milk.

Zespri® Kiwifruit, Banana & Pecan Muffin
(Makes 12 using 3.25oz muffin cups)

(A) 225 g all purpose flour
25 g wholemeal flour
3/4 Tbsp baking powder
1/2 tsp salt

(B):
150 g brown sugar
2 Tbsp rolled oats
80 g chopped pecans
50 g cranberries (feel free to use raisins)

(C) Mash together:
3 medium sized banana (I've used quite ripe pisang emas)
1 - 2 Zespri® SunGold Kiwifruit (good way to use up over ripe ones)

(D) Mix together:
225 ml milk, mix with 2 tsp apple cider vinegar and leave to thicken
2 large eggs, lightly beaten
6 Tbsp sunflower or vegetable oil
1 tsp vanilla essence

Topping:
3 Tbsp Zespri® SunGold Kiwifruit Jam
60 g toasted chopped pecans

Preheat oven to 180ºC and line muffin tin with paper muffin cups.

Sift (A) into a large bowl. If there are remaining wholemeal and salt in the sieve, just topple everything into the flour. Stir in (B) and make a well in the centre. Pour (C) and (D) into the well and gently stir with a rubber spatula until combined. Do not over mix otherwise it will become tough.

Spoon into muffin cups and bake for about 20 minutes or so depending on your oven, until golden brown or well risen or check with a skewer which should come out clean. Leave to cool in tin for 5 minutes before removing to cool on wire rack.

Warm jam up a little and brush it on top of the muffins while muffins are still hot. Sprinkle pecans on top and serve warm.

Don't forget, there are more recipes available at www.zespri.com.my

Day 1: Zespri® 14-Day Daily Scoop of Amazing Challenge

Day 2: Sunshine Zespri® Green Kiwifruit Smoothie

Day 2.1: Zespri® SunGold Rockstar Breakfast Smoothie

Day 3: Win A Trip To Auckland & Rotorua, New Zealand

Day 4: Zespri® SunGold Kiwifruit Parfait

Day 5: Zesty Zespri® Sungold

Day 6: Sunrise Zespri® SunGold Ice Lolly

Day 7: Zespri® Green Kiwifruit Chutney With Grill Chicken

Day 8: Lovin' Zespri® SunGold Kiwifruit Steamed Prawns

Day 9: Frangipane Zespri® Golden Drops

Day 10: Zespri® Kiwifruit Sambal Lada with Prawn Lemongrass Skewers

Day 11: Pandan Zespri® Kiwifruits Cooler

Day 11.1: Zespri® Kiwifruits Platter

Day 11.2: Lemony Sponge with Zespri® Kiwifruits

Day 12: Prawn and Zespri® Green Kiwifruit Aglio Olio Pasta

Day 13: Stir-Fried Chicken With Zespri® Kiwifruit

Citrus Yoghurt Muffins

By far this is one of the most delicious and delectable muffins I've ever made! The citrusy tang and fragrance was absolutely addictive. They doesn't look very attractive though, pretty pale and the top doesn't brown evenly like normal muffins. This recipe is definitely a must keep!

Citrus Yoghurt Muffins

(A)
200g flour
175g caster sugar (I've reduced this so adjust to your taste)
1 tbsp each grated lemon zest, lime zest and orange zest
1 tbsp baking powder
pinch of salt

(B)
225ml fat-free plain yoghurt
115ml sunflower oil
1 lightly beaten egg

Preheat oven to 200C. Grease a 12-cup muffin tray.

In a bowl combine (A) thoroughly. In another bowl, mix (B) until well blended. Add the flour mixture until well combined, do not overmix.

Spoon batter into prepared pan. Bake for 20 mins. Remove from oven and cool for 5 mins. Then remove muffins from pan and serve warm.

Ref: 500 Cupcakes & Muffins, By Fergal Connolly book (published by PageOne Publishing)

Technorati Tags: muffins

Cinnamon Sugar Donut Muffins

I love cinnamon!!! I guess it must be the heady sweet smelling fragrance that wafts outta the oven or pot whenever cinnamon is used. Hence, when I saw this Cinnamon Sugar Donut Muffins over at Laura Rebecca's Kitchen, I just couldn't resist but made a batch myself.



The texture is of those doughy donuts which I liked. Best part was the topping of course! Just like how donuts should be treated in the old fashion manner... rolled in sugar but for this, there is the additional cinnamon powder in the sugar. I find that this muffins is best eaten on the day itself as the next day I find the muffins a bit tough.

Cinnamon Sugar Donut Muffins

2 cups flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt

2 large eggs
1 cup plain yogurt
2/3 cup packed brown sugar
4 to 8 tbsp oil
1 tsp vanilla

Topping:
1/2 stick butter, melted (about 55g)
1/4 cup sugar
½ tsp cinnamon

Position oven rack in the middle position and preheat oven to 200C. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don't overmix; batters should not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

Yields 12 standard muffins.

p/s: I've added 1 tbsp of cinnamon powder in the flour mixture for an extra cinnamon oompphh which you can omit if you're not a big fan of cinnamon.

Ref: Cinnamon Sugar Donut Muffins, Laura Rebecca's Kitchen

If you're a cinnamon lover like me, check out these recipes:
Banana Cupcakes with Cinnamon and Oats Crumble
Apple and Cinnamon Tea Cake
Baked French Toast
Apple Crumble
Carrot Cake


Technorati Tags: muffin

Pumpkin and Ginger Muffins

I've used up half a pumpkin for my detox programme and I've another half to play with after my detox. After browsing thru my books I decided to make this Pumpkin and Ginger Muffins with a some minor tweaking. The recipe is from the 500 Cupcakes & Muffins book.

Pumpkin and Ginger Muffins (Makes 1 dozen)

300g plain flour
75g light brown sugar
1 tbsp baking powder
1/2 tsp nutmeg
1/2 ground cloves
1 tsp ground ginger
pinch of salt
1 lightly beaten egg
115 g pureed pumpkin
75 ml fat-free milk (I've used low fat)
40 ml sunflower oil
3 tbsp chopped crystallised ginger (I've omitted since I don't have any on hand)
4 tbsp pumpkin seeds


Preheat oven to 175C. Grease a 12-cup muffin pan. In a medium bowl, combine all dry ingredients with a spoon.

In a large bowl, beat the egg, pumpkin, milk and oil with electric whisk till well blended (I've used hand power, worked as well). Add the flour mixture and mix till nearly combined. Fold in crystallised ginger but do not overmix. Spoon batter into the prepared tin.

Sprinkle each muffins with a few pumpkin seeds. bake for 20 mins. Remove tin from oven and cool for 5 mins. Then remove muffins and cool on rack.

Store in airtight container for up to 2 days, or freeze for up to 3 months. It is best to be stored in the fridge in our weather after the first day.


Adapted from the 500 Cupcakes & Muffins, By Fergal Connolly book (published by PageOne Publishing)

My batter turned out rather thick and sticky, maybe I could have over-stirred or the mixture is a little dry itself. The muffin tasted like steamed cake and I have to say the spices added is of "an acquired taste" kind. I had one with a cup of masala tea sans sugar or milk which went down terribily well together.

Reaction from test bunnies as Yozora would have put it... some liked it but majority said it tasted funny or weird. As for myself, it will be quite all right with some tweakings. I would need an additional egg and instead of pureeing cooked pumpkin, I might just try grated fresh pumpkin instead. Will most prolly add in the pumpkin seeds into the batter as well.


Technorati Tags: muffins + pumpkin