This Recipe for Raspberry Kiwi Muffins (see the photos!), is low in sugar, quick, easy, moist, and irresistible!
The combination of kiwi and raspberries makes a delicious muffin for lunch or snack time.
Why not try something different?
Look how colourful these kiwi muffins are! So fun to serve ... and to eat!
You can use fresh or frozen raspberries for this muffins recipe.
1 cup all-purpose flour
1 1/4 cup whole-wheat flour
1 tbsp. baking powder
1/2 tsp. baking soda
3 small-medium peeled, chopped kiwi
3/4 cup fresh or frozen raspberries, semi-thawed
2 medium eggs
1/3 cup melted butter
1 cup milk
1 tsp. vanilla extract
raw sugar (or granulated sugar)for sprinkling muffin tops
Note - keep a few slices of kiwi to garnish the tops of the muffins, if desired.
In a large bowl mix together the flours, baking powder, and baking soda.
Add the prepared kiwi and the prepared raspberries, and gently stir, being careful not to break the raspberries too much.
Make a well in the center of the dry mixture.
In another bowl, add the eggs, and slightly beat it, and then mix in the melted butter, milk, and the vanilla extract.
Add the egg mixture to the flour mixture, stirring only just until moistened and combined. Do not overmix.
Spoon the batter into a greased or paper lined muffin tray, filling cups 3/4 full.
Sprinkle a little raw sugar, (or granulated sugar), on muffin tops.
If desired, garnish muffins with a thin slice of kiwi.
Bake at 400° F for about 15 - 20 minutes.