Happy Mystery Dish Friday! Today I have some AMAZING muffins to share with you. They are seriously some of the coolest muffins I have ever made [and from this muffin addicted girl, that’s saying a lot]. But how can you not agree?! They have KIWI on top. So fun, so tropical, so green. Spring, please come soon!
This month for Mystery Dish, Kat from I Want Crazy was in charge. When our original founder, Dani, who has since left blogging due to family, was trying to organize the group, I suggested she ask Kat to join. I knew Kat from church [we were still living in Indiana then] and she had recently started blogging. She joined and the rest is history… errr, the rest being that this month she chose our fun ingredients [including the aforementioned kiwi] to be: boxed cake mix, Peeps, oats, ginger, honey, wine, shallots, coconut, shrimp, cherry tomatoes, kiwi, dried fruit, and cinnamon. Some of those ingredients I looove [COCONUT] and others I hate [Peeps. With a passion.] so the choice was pretty simple.
I pinned these Tropical Kiwi Fruit Muffins months and months ago, and now I finally had an excuse to make them. They are a tropical delight! Basically, you make a soft coconut muffin and top it with a slice of kiwi fruit and a smattering of coconut flakes. The coconut on top gets all golden and toasty, though in an ideal world I’d like it to be toastier [but didn’t want to toughen up the muffins]. I added a touch of ginger to the muffin batter, both to satisfy Kat’s request for us to use three ingredients AND because I just thought it sounded wonderful. And they turned out wonderful, if I do say so myself. Lime, ginger, and coconut go so well together in these fun muffins, and the kiwi is the cherry on top. A bit o’ color and flavor if you will. These muffins were perfect for a rainy/snowy week. Hope you enjoy, and that you check out some of the other recipes this month for Mystery Dish!
- 2 cups self-rising flour
- 1/2 cup sugar
- 1/2 cup shredded coconut
- zest of one large lime
- 1/2 teaspoon ground ginger
- scant 1/2 cup coconut oil [90 grams]
- 1 cup buttermilk [quick shortcut=1 tablespoon vinegar + enough milk to make 1 cup; let sit for about 5 minutes to thicken]
- 1 egg
- 3 kiwi fruit, peeled and thinly sliced
- 2 tablespoons shredded coconut
Preheat oven to 400 degrees F. Prepare muffin tin with paper liners or coat with cooking spray.
In a large bowl, whisk together flour, sugar, shredded coconut, lime zest, and ground ginger. Make a well in the center.
In a separate bowl, whisk together coconut oil, buttermilk, and egg. Pour into the well then stir until just combined.
Spoon into prepared muffin tin, then top with a slice of kiwi and some shredded coconut.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Eat or freeze within three days.
Time: 30 minutes.
Yield: 12-16 muffins.
1. Coconut Shrimp with Thai Chili Ginger Sauce by Joyful Healthy Eats
2. Sangria Poached Pears by Baking a Moment
3. Baked Mini Carrot Cake Donuts by Culinary Couture Blog
4. Funfetti Cookies with Peeps Marshmallow Frosting by I Dig Pinterest
5. Carrot Oatmeal Cookies by Yummy Healthy Easy
6. Gooey Oatmeal Cranberry Bars by I Want Crazy
7. Honey Lime Coconut Oatmeal Cookies by Blahnik Baker
8. Chocolate Almond Date Balls by The Well Floured Kitchen
9. Tropical Kiwi Fruit Muffins by The Pajama Chef
10. Nesting Peeps Cupcakes by The Dessert Chronicles
11. Carrot Cake Cookies by Chez CateyLou