Kiwi Fruit Muffins
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.