Kiwi Muffins

Muffin, breakfast
 Kiwi muffins
Doesn't it strick you as odd to spend so much time discussing food, cooking it, sill our efforts focus mostly on lunch or dinner. What about breakfast? Looking for a breakfast alternative is not as hard as it seems.
Muffins are perfect for breakfast. The word muffin is said to originate from the old French "moufflet" meaning soft when describing bread. Imagine if muffins had not immigrated to the States to become an integral part of most American breakfasts, if only Muffin had hung around a little longer. It could have been Proust's memory trigger and would by now be more popular than plain madeleine.
As it is we don't rely on muffin enough for our first meal of the day. Even less on kiwi muffins. Kiwi is an usually ingredient for this quick bread, they need to be ripe and flavoursome otherwise their delicate flavour will struggle to get through. Supermarket often have muffins on the reduced counter, so let's grab a bargain and create our own muffin memories with
Kiwi Muffins
  • 125 grams plain flour
  • 100 grams caster sugar
  • 2 tsp baking powder               
  • 1/2 tsp nutmeg
  • 1 dash salt
  • 1 egg
  • 100 ml milk
  • 2 tbsps butter (or margarine, melted/ I used vegetable oil)
  • kiwi fruit (peeled and crushed)
Preheat oven to 200C/400F  and prepare a muffin tin by spraying with cooking spray
Mix the dry ingredients together
Add the rest of the ingredients
divide in the tin holes and bake for 12-15 minutes
Blog event entry
Kiwis are in season from November to May, the main recipe on the net is that of Hugh Fearnley Whittingstall which sadly didn't work for me, it might be due to the fact that measurements are in mugs. So I am sharing this via Simple & in Season hosted by one of my favourite blogs: Ren Behan's

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