I found a packet of instant muffin mix in my fridge that was close to expiry so I decided to do a spot of baking. The nice thing about using muffin premix is that it is quick to make and easy to handle. The one I had is similar to this one available from Cooking Island. It has kiwi flavouring (hence the green colour) with bits of poppyseed in it for bite.
The recipe calls for a pack of kiwi flavoured muffin premix. You can get it at any baking supplies store or order it online from Cooking Island. I bought mine from a baking store in Petaling Street. Mine was only 250g as I dd not want to make too many muffins.
Here was how I made my quick and easy kiwi muffins with apple sauce filling.
You Need:
- Kiwi Muffin Premix 250g
- Whole Egg – 2 nos of Grade B or Medium sized eggs
- Water/Fresh Milk 60ml
- Corn Oil 70ml
- Apple sauce
How to:
- Mix all ingredients together except corn oil and beat at low speed for 1 – 2 minutes. Then, change to medium speed and beat for another 4 minutes.
- Add corn oil and mix at low speed for 1 minute.
- Alternatively, how I did the mixing was to stir the ingredients in by hand until they were well mixed and formed a thick gooey mixture. I was too lazy to use the mixer and have to wash it out for only less than 10 minutes use.
- Pour batter into mould or paper cup about 3/4 of the way. The batter will expand so if you fill it too much it will rise too high and overflow creating a big mess. So, fill it only 3/4 of the way.
- Take a teaspoonful of apple sauce and drop it into the middle of the batter then top it up with a little more batter. If you prefer the sauce visible from the top, don’t cover it all with the batter.
- Bake for 20 minues in a hot oven or till cooked at 180C.
And here are my kiwi muffins with apple sauce filling.
I made some with apple sauce and a couple with rhubarb and ginger conserve. I’ve made similar muffins with nutella fillings and they are awesome! I can’t wait to have them for breakfast with my coffee… yum!
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{ 6 comments… read them below or add one }
ooo… interesting combination
And very yummy too!
Hi,
I need a help actually. I make muffins recently. But it sunken down…
Why is that so? Can u help me plz…..
@gemini: It might be any number of reasons – over baking (baking too long), or too much baking powder or bicarbonate of soda. I had that problem too the first time I baked. Turns out I baked them too long. So the next time I baked it till the surface was turning golden brown then turned off the oven and left the muffins inside the hot oven for a while. Came out well. Good luck
Hi,
Thanks for the feedback… I will try that… But is it true also when we are doing muffin, we cant use cake mixer… or the normal mixer because too much air goes into the mixture…? So we must use hands to mix…
Thanks….
@Geminigerlz: That is what I’ve been told too. Mixing muffins by hand isn’t hard because the receipe usually calls for it to be lumpy anyway. And there’s less to clean!