Kiwifruit and Coconut Muffins

Ingredients

2 kiwifruit, peeled, finely chopped
1 3/4 cups (260 g) self-raising flour
1 cup (220 g) caster sugar
1/2 cup (40 g) desiccated coconut
125 g butter, melted
2 eggs
1/2 cup (125mL) buttermilk
1 lime, rind finely grated, juiced

Streusel topping:

1/2 cup (75 g) plain flour
1/3 cup (75 g) caster sugar
1 tsp ground cinnamon
50 g butter
2 Tbs coconut flakes

Kiwifruit salsa:

2 kiwifruit, peeled, finely chopped
2 tsp finely shredded mint
1/2 tsp caster sugar
1 lime, zested, juiced

Method

Preheat oven to 180 C. Line 12 holes of a 1/3 cup (80mL) muffin pan with paper cases. Combine the kiwifruit, flour, sugar and coconut in a large bowl. Whisk butter, eggs, buttermilk, lime rind and lime juice in a jug. Add to the flour mixture and stir until just combined (do not overmix). Spoon evenly among the paper cases.

To make the streusel topping, place the flour, sugar, cinnamon and butter in a small bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Add the coconut and toss to combine. Sprinkle evenly over the muffins.

Bake for 20-25 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes to cool slightly.

Meanwhile, to make kiwifruit salsa, combine the kiwifruit, mint, sugar, lime zest and 2 teaspoons lime juice in a small bowl.

Spoon kiwifruit salsa over the muffins to serve.

Credits: Coles

Photo Credits: Coles