Kiwi and Coconut Muffins

Today is party day! This afternoon we will be having a surprise party for Anya and I am so excited! She has no idea what is happening today. She knows that she is going to play at her friends house after lunch but doesn't have a clue about what's happening after that! She is going to be so surprised. I have the cookies decorated and bagged and 4 cakes ready to go! Is it 4 o'clock yet? :)


Speaking of surprises, it is no surprise that I love muffins. I love adding fruit to muffins and, to be honest, never considered kiwi when it comes to baking. Thank goodness Susan from Food Blogga did, because these muffins are fantastic! I love the crunchy coconut on top! Definately a repeat breakfast muffin in my house... so good!



Kiwi and Coconut Muffins
Recipe from Food Blogga

2 kiwis, finely diced (about 3/4 cup)**
2 cups all-purpose flour (or half AP and half whole wheat)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup light coconut milk
4 tablespoons butter, melted
1 large egg and 2 egg whites, lightly beaten
1 teaspoon orange zest
3 tablespoons orange blossom honey
2 teaspoons pure vanilla extract
1/4 cup toasted sweetened shredded coconut

Topping:
3 tablespoons sweetened shredded coconut

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Peel kiwis. Dice and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds.

Sprinkle the tops of the muffins with 3 tablespoons shredded coconut.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

** Use kiwis that are ripe yet still somewhat firm. If they're squishy, then they'll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.