Kiwi muffins

Overview

In recent years, kiwi fruit has become a problem. From red hearts to yellow hearts, it's all over the place. Even when you're tired of eating it, there's still a mountain of food that you can't get rid of. I have been wondering if there is any way to quickly eliminate that small mountain pile. Making wine? Making jam? There is already a lot of wine, and the jam is also a troublesome thing that needs to be solved. . . . In fact, just putting a few kiwi fruits into the muffins really won't solve any problem. Just eat kiwi fruit in a different way, with more freshness and less greasy taste. Adapt Teacher Meng’s pumpkin muffins into kiwi flavor. Kiwis and other fruits have more water, which seems to weaken the supporting power of the flour. After cooling down, the muffin lost the support of the heat and became a little lower. However, the color is surprisingly fresh.

Tags

• baking
• cake
• baking powder
• cake flour
• corn oil
• egg
• kiwi puree
• baking soda
• fine sugar
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Peel the kiwi fruit and remove the flesh, leaving 135 grams

   

3. 3 Pour eggs, salt, and sugar into a large bowl and beat evenly

   

4. 4 Add oil

   

5. 5 Beat evenly

   

6. 6 Pour in kiwi puree

   

7. 7 Mix well

   

8. 8 Mix low-gluten flour, baking powder, and baking soda and sift into a bowl

   

9. 9 Mix into a uniform batter

   

10. 10 Pour into a paper cup, 2/3 full

    

11. 11 Put in the oven, middle layer, heat up to 190 degrees, heat down to 180 degrees, bake for about 30 minutes

    

12. 12 Golden on the surface, out of the oven