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Kiwi and banana light wholemeal muffins.

2-3 soft kiwis (soggy and softer the better!)
1 spotty banana.
1 wrinkly apple – peeled and fairly finely chopped
3 fluid oz of olive oil (or other oil / melted fat)
10 0z / 300g plain flour – half and half wholemeal to white works well.
(5 oz / 150g plain wholemeal flour
5 oz / 150g plain white flour
1tps bicarb
1 tsp baking powder.
1 egg or 1 egg substitute (see above)
1 tbps of chai seeds.
Juice of half a lemon
extra liquid (water or milk) if the final mix is too dry to properly blend with the flour.
130-150g of demerara sugar.

- Preheat the oven to 180 degrees for fan (200 normal)
- prepare a bun tin with your chosen paper cases.
- Peel and roughly chop the kiwi and banana.
- Add the other liquid ingredients (egg, oil, lemon)
- Blend roughly together (some lumps do not matter) using a hand blender or the like.
- Mix in the apple and most of the sugar.
- Throw in the Chai seeds at this point (unless you are using them as an egg substitute)
- Now combine all the drier ingredents – flours, bicarb and baking powder, and mix these well.
- Finally – mix the wet and the the dry together
- Spoon into the cases
- Sprinkle a little of the remaining sugar onto each muffin.
- bake for 10-15 mins depending on the size of your cases. (we make a mixture of sizes to suit different needs!)
- Check the muffins are cooked throuh by inserting a cocktail stick or skewer, if it comes out clean then they are done.

Flavour variations:
These only have a lightly lemony taste, add more juice and the zest of the lemon for a stronger flavour.
- You could add raisins / or substitute the lemon for cinnamon for a more warming flavour.