Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ripe bananas, mashed
- 2 kiwifruits, peeled and diced
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, combine the mashed bananas, diced kiwifruits, vegetable oil, milk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the muffin liners, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 174
Fat: 7g
Saturated Fat: 1g
Cholesterol: 16mg
Sodium: 181mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 13g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with almond milk or soy milk.
- Kiwifruits can be substituted with diced apples or pears.
Variations:
- Add 1/2 cup of chopped nuts such as walnuts or pecans for added crunch.
- Add 1/2 cup of chocolate chips for a sweeter muffin.
- Add 1 teaspoon of cinnamon for a spiced flavor.
Tips and tricks:
- Do not overmix the batter as this can result in tough muffins.
- Use ripe bananas for a sweeter flavor.
- Dice the kiwifruits into small pieces to ensure even distribution in the muffins.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the muffins in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the muffins on a platter with sliced kiwifruits and bananas for a colorful display.
Garnishes:
Garnish with a dollop of whipped cream and a slice of kiwifruit.
Pairings:
Pair with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, add a tablespoon of milk to the batter.
- If the muffins are too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash the kiwifruits and bananas before using.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Muffins originated in England in the 10th century and were traditionally made with yeast. The modern muffin, which is made with baking powder, was invented in the United States in the 19th century.
Flavor profiles:
The Kiwifruit and Banana Muffins have a sweet and fruity flavor with a soft and moist texture.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast or as a snack.
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