For a unique twist on the classic muffin recipe, try these Kiwifruit and Coconut Muffins. These moist and fluffy treats are bursting with sweet flavour.
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Preheat oven to 180°C. Line 12 holes of a 1/3 cup (80ml) muffin pan with paper cases. Combine the kiwifruit, flour, sugar and coconut in a large bowl. Whisk butter, eggs, buttermilk, lime rind and lime juice in a jug. Add to the flour mixture and stir until just combined (do not overmix). Spoon evenly among the paper cases.
To make the streusel topping, place the flour, sugar, cinnamon and butter in a small bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Add the coconut and toss to combine. Sprinkle evenly over the muffins.
Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins to cool slightly.
Meanwhile, to make kiwifruit salsa, combine the kiwifruit, mint, sugar, lime zest and 2 tsp lime juice in a small bowl.
Spoon kiwifruit salsa over the muffins to serve.
Serve with mint leaves
COOK. STORE. SAVE.
Spoon any leftover salsa over ice cream and custard desserts.
COOK IT RIGHT
Buy it right
Kiwifruit should be a little firm to the touch and the skin should be wrinkle free.
Store it right
Keep kiwifruit at room temperature to help them ripen.
Cook it right
While we mostly eat it fresh, kiwifruit is also great chopped and used in baking for a hit of sweetness and extra moist texture.