'I received this recipe while living in New Zealand with a friend,' recalls Tim Fink from Steamboat Springs, Colorado. 'His wife prepared a batch of these moist muffins for him. I 'sampled' so many that the next time, she doubled the recipe so there were plenty for both of us.'

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the dry ingredients. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in kiwi and raisins. Fill paper-lined muffin cups three-fourths full. Bake at 425 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

    Advertisement

Nutrition Facts

149 calories; protein 2.7g; carbohydrates 28.2g; fat 3.3g; cholesterol 25.7mg; sodium 131.6mg. Full Nutrition
Advertisement

Reviews (18)

Rating: 4 stars
09/24/2010
I would give these 3.5 stars. A decent but rather 'ordinary' base muffin recipe. The kiwi fruit was a delicious and unusual addition but it's not enough to make these muffins truly memorable. Also, the baking temperature on these is much too high. I preheated my oven for 425 which produced an oven spring for nicely domed muffins, but then I immediately lowered the temperature to 375. AT 18 minutes, my muffins were crisp and brown around the edges. They would have been hockey pucks if I had left the temperature at 425. Read More
(12)
Rating: 5 stars
04/01/2007
Delish! I added some walnuts and kiwifruit juice and used wholewheat flour Read More
(6)
Rating: 5 stars
03/04/2007
I followed other advice and used less sugar, which I think brought out the taste of the fruit more. Instead of raisins, I used 1 cup of blueberries, and they were amazing! Read More
(5)
Advertisement
Rating: 4 stars
05/14/2007
I used Splenda and 'Better than Eggs' in place of sugar and eggs for a healthier twist. As suggested, I used blueberries in place of raisins. I realized too late that I no longer have a muffin tin so I made it in a silicone cake pan. I baked it for about 19 mins and that seemed to be about right. It didn't rise very much at all and tasted like kiwi-blueberry loaf. Not quite sweet enough for my liking. Read More
(5)
Rating: 5 stars
05/29/2007
I liked them. To make them healthier I used fat free milk, whole wheat flour, a calorie free spary butter, an egg substitute, and unsweeted applesauce for the sugar. The raisins, cinnamon, and allspice added a good deal of flavor. I tested them on a family member and we both thought it had an apple pie sort of taste. I would definately make them again. Read More
(4)
Rating: 5 stars
01/19/2007
This recipe was great, even using whole wheat and honey. I substituted 1/4 c. plus a smidge honey for the 1/2 c. sugar and mixed it in with the other wet ingredients. I also used oil instead of melted butter--it's just easier. I ended up using 3 kiwis since that's what I had. They were soo good, they didn't last two days. I liked that they didn't have oatmeal so they were more cakey and light. Read More
(4)
Advertisement
Rating: 4 stars
09/20/2011
I love Kiwi's but never had them as muffins. These are an unusual mix of ingredients. Two kiwi's seemed like a small amount so I doubled the kiwi's while keeping everything else the same including the amount of sugar. I used 2T melted butter and buttermilk for the 1/2 cup of milk called for in the recipe. Once mixed, the batter was noticeably thick. I filled up 12 "cupcake size" muffin tins and baked them at 375 degrees for 16 minutes. The 425 degrees seemed a little high to me. It smelled like "apple pie" baking up in my house. The muffins baked up a brown color with slightly crispy edges. They felt light when I picked it up. The muffins were definitely moist and flavorful. The raisins, cinnamon, and allspice all added flavor to the muffins itself. However, I felt like I was eating more of an "apple pie" mixture and I kept looking for the "kiwi" taste. I did taste a tiny hint of kiwi's in each bite - the bits of chopped up kiwi. It's slightly tart but juicy sweet. The sweet raisins seemed to work with the kiwi's -balancing out the "tartness". The buttermilk aided in producing the moist muffins. Because the oven temperature was high and a lack of kiwi fruit taste I would rate this a 3.5 stars which makes this a 4 stars. If I were to do this again, I would decrease the amount of sugar to 1/3 cup and keep the 4 kiwi's and maybe decrease the cinnamon and allspice or eliminate it altogether to catch more of the fruity kiwi taste and flavor. Read More
(4)
Rating: 5 stars
05/22/2008
Great recipe! My family loves the muffins. Every time I make them, they don't last more than 2 days. I usually use 3 kiwis and reduce sugar to 1/3 cup. They are sweet enough and nicely moistured. Read More
(3)
Rating: 5 stars
06/21/2010
delicious, moist, yum!! I used gluten free flour and reduced the sugar like others suggested...they're a hit down here in New Zealand! Read More
(3)