Wouldn’t it be nice to have a personal chef who baked fresh muffins for breakfast and warm cookies for an afternoon snack every day? Unfortunately for one of my daughters, I am not that kind of chef. Despite claims that “all the other moms” bake treats for their kids on a more frequent basis, I suspect that the other ovens in town are not cranking out fresh baked goods daily. Weekly perhaps, they might be, for we are in Canada, where sweets reign supreme. (Homemade bumbleberry pie, date squares, nanaimo bars, butter tarts and Tim Horton’s donuts are proof of this.)
So it had been a very long time, weeks in fact, since I had baked any muffins. Instead I was busy creating and enjoying healthy, guilt-free snacks like Mango Lemon Bars and Buckwheat Lentil Crackers. Then suddenly I spotted an enchanting strawberry-kiwi bread recipe from Cast Iron Canteen that allowed me to transform a very over-ripe kiwi and a handful of borderline strawberries into mini muffins and donuts. The idea to glaze them was mine, since my way-past-its-prime kiwi was not tart at all. The citrus glaze accented the fruit well and brightened the taste. Even before I glazed the muffins, I could not stop and eat just one. Try them for yourself and you’ll never want to toss out an old kiwi fruit again!
Strawberry Kiwi Mini Muffins or Baked Donuts
- 2 cups all-purpose unbleached flour (gluten-free blend should also work)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup butter or margarine
- 2/3 cup sugar or equivalent sweetener
- 2 large eggs
- 1 teaspoon (or less) almond extract
- 1 ripe kiwi
- 1 cup strawberries
For the glaze:
- 2 teaspoons fresh lemon juice
- 1 teaspoon milk (I used almond milk)
- 1/2 cup (or more) icing sugar (superfine)
- Mash kiwi and dice strawberries or chop the fruit in a blender or food processor. Stir in almond extract.
- In a separate bowl, cream together butter and sugar. Blend in eggs. Add fruit mixture and stir well.
- Blend flour, baking powder, baking soda, and salt together with a fork. Combine wet and dry ingredients to form a thick batter.
- Preheat oven to 350 degrees F (180 C). Use a teaspoon or fill a plastic bag with the corner snipped off to transfer the batter to mini-muffin liners or a greased mini-donut pan.
- Bake for 12 to 14 minutes or until baked through and edges are slightly golden.
- Allow donuts or muffins to cool. Whisk together lemon juice and icing sugar to make a thick glaze. Then add milk and stir until smooth, adding more icing sugar if needed. Dip donuts or muffins in the glaze. Serve after glaze has dried.
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