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Recipe: Kiwi Muffins (with lemon and walnuts, 1980's)

Breads - Muffins, Quick Breads
KIWI MUFFINS

2 cups flour
1 Tbsp baking powder
1/2 tsp salt
2/3 cup sugar
1 egg, beaten
1/3 cup butter, melted
1/2 cup milk
1 Tbsp grated lemon rind
1 1/2 cups peeled kiwis, chopped
3/4 cup walnuts, chopped

Preheat oven to 400 degrees F.

Sift together the first 4 ingredients. Stir in the egg, butter, and milk, just until moistened. Fold in the lemon rind, kiwis, and nuts.

Fill paper-lined muffin tins full, and bake approximately 20 minutes.

Makes 12 muffins
Source: Granny's Muffin House by Susan Ashby, 1983
MsgID: 3110156
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter K Recipes (20)
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

Mmm... Muffins
"These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch." - From: California Walnut Commission
"Like angel food cake, these muffins are best with tea after dinner, or with a glass of milk before bed." - From: The Ultimate Muffin Book
"Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins." - Kretschmer Wheat Germ
"Eat these muffins on the day they are made - and while still slightly warm - for best enjoyment!" - From: Spice Islands
From: The California Cling Peach Board


Reviews and Replies:
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