• Skip to main content
  • Skip to primary sidebar

Savor The Thyme

Food, Family, and Lifestyle

  • Home
  • Food
    • Recipes
  • Family
  • Lifestyle
  • Travel
  • About
  • Contact
  • Press
  • Disclosure
You are here: Home / Anytime / Kiwi-Strawberry Muffins

August 5, 2009

Kiwi-Strawberry Muffins

3 shares
  • Share
  • Tweet

I was made aware of the Zespri KiwiFruit Lunch 2.0 contest at BlogHer when a woman handed me a flyer in the EXPO hall. She began to tell me about it and before she could even finish, I said “I know exactly what I am making.”

At that moment it hit me that I could not recall even introducing my children to Kiwi and at the same moment, I knew exactly how I would. No, not by presenting some fuzzy brown oval of a fruit and telling them to try it. Nope, I would combine this lively fruit into a favorite recipe of theirs: Strawberry muffins. So after some tinkering, we have the perfect muffins for lunch boxes, snacks or even breakfast. These will definitely be in my daughter’s lunch box this year!

These would be great to freeze and have on hand.


Ingredients:
½ pound (8oz) fresh strawberries, hulled, rinsed and cut into small pieces
1 green kiwi, skin removed and cut into small pieces
1 cup whole wheat flour
1 cup organic unbleached all purpose flour
3/4 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 salt
1/2 cup agave nectar, light
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup organic applesauce, no sugar added
2 eggs
1/2 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350 degrees. Spray a muffin tin with baking spray. In a small saucepan, bring strawberries and kiwi to a boil over medium heat, mashing gently, while they cook for 1 minute. Pour into a bowl to cool.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.

3. In a separate bowl, beat nectar, sugar, oil, applesauce, eggs and vanilla until combined.

4. Add dry ingredients to wet and fold to combine. Fold in the kiwi & strawberry mixture.

5. Fill muffin pan-makes about 15 muffins or just overfill one pan to make 12 muffins.

6. Bake until a toothpick inserted in center comes out clean, about 22 minutes. Cool completely.

I brought the muffins out to them while they were outside playing with a friend and said nothing except ‘snack time.’ After they consumed them I told them those were Kiwi-Strawberry muffins. My son asked ‘What Kiwi Momma?’ and I told them it is a fruit. In unison, I heard ‘Yum’.

Share this Post:

Filed Under: Anytime, Breakfast, Contests, Desserts & Sweets, Food, Frozen Assets, Make Ahead, Recipes, Snacks Tagged With: Fruit, Kiwi, Muffins, Strawberry

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome

Hello, my name is Jennifer Leal and I am a Mom to two teenagers, an Author, Blogger, Defeater of Leukemia, and self-appointed Health Care Advocate. You can contact me at savorthethymeblog@gmail.com

Sponsors

Pinterest Board

Savor The Thyme Pinterest Board

Instagram

Buy Me Today

Categories

Recent Posts

  • Chicken Tinga Burrito Bowl in Mystic Connecticut
  • The Life Saving Leave Act Fly-In
  • Eat More Vegetables – Easy, Healthy Vegetables Recipe Ideas
  • Four Years Since My Stem Cell Transplant
  • More Food Blogging to Come
COPYRIGHT© 2019 · SAVOR THE THYME
3 shares