Reviewed: Jan. 15, 2012

I enjoyed these! I omitted the raisins and subbed ginger for the allspice & cinnamon, and it worked out fine. The muffins are nice and moist, and the only reason I'm giving it a 4 is because I think that it needed just a tiny bit more kiwi -- maybe puree another half a kiwi. Agree with other reviewers that if your kiwi is tart, do not stint on the sugar...

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Reviewer:

Cooking Level: Intermediate

Reviewed: Sep. 19, 2011

I love Kiwi's but never had them as muffins. These are an unusual mix of ingredients. Two kiwi's seemed like a small amount so I doubled the kiwi's while keeping everything else the same including the amount of sugar. I used 2T melted butter and buttermilk for the 1/2 cup of milk called for in the recipe. Once mixed, the batter was noticeably thick. I filled up 12 "cupcake size" muffin tins and baked them at 375 degrees for 16 minutes. The 425 degrees seemed a little high to me. It smelled like "apple pie" baking up in my house. The muffins baked up a brown color with slightly crispy edges. They felt light when I picked it up. The muffins were definitely moist and flavorful. The raisins, cinnamon, and allspice all added flavor to the muffins itself. However, I felt like I was eating more of an "apple pie" mixture and I kept looking for the "kiwi" taste. I did taste a tiny hint of kiwi's in each bite - the bits of chopped up kiwi. It's slightly tart but juicy sweet. The sweet raisins seemed to work with the kiwi's -balancing out the "tartness". The buttermilk aided in producing the moist muffins. Because the oven temperature was high and a lack of kiwi fruit taste I would rate this a 3.5 stars which makes this a 4 stars. If I were to do this again, I would decrease the amount of sugar to 1/3 cup and keep the 4 kiwi's and maybe decrease the cinnamon and allspice or eliminate it altogether to catch more of the fruity kiwi taste and flavor.

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OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 19, 2011

Pretty good, but not a fan of the seeds. Trev likes though.

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Jaceyd

Reviewed: Dec. 28, 2010

Although they tasted good, they were too moist and didn't rise well.

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happychef

Reviewed: Sep. 24, 2010

I would give these 3.5 stars. A decent but rather 'ordinary' base muffin recipe. The kiwi fruit was a delicious and unusual addition but it's not enough to make these muffins truly memorable. Also, the baking temperature on these is much too high. I preheated my oven for 425 which produced an oven spring for nicely domed muffins, but then I immediately lowered the temperature to 375. AT 18 minutes, my muffins were crisp and brown around the edges. They would have been hockey pucks if I had left the temperature at 425.

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CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Jun. 19, 2010

delicious, moist, yum!! I used gluten free flour and reduced the sugar like others suggested...they're a hit down here in New Zealand!

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Reviewer:

RACH8

Reviewed: Nov. 1, 2008

A little tart- don't skimp on the sugar! but otherwise they were good.

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courtney

Reviewed: Jul. 6, 2008

I used only egg whites, some white whole wheat flour, and skipped the raisins. I think these would be great with some chopped strawberries and kiwis, for a yummy Christmas-time snack!!

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hazelnutty

Cooking Level: Intermediate

Reviewed: May 22, 2008

Great recipe! My family loves the muffins. Every time I make them, they don't last more than 2 days. I usually use 3 kiwis and reduce sugar to 1/3 cup. They are sweet enough and nicely moistured.

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Kahori526

Cooking Level: Beginning

Reviewed: Apr. 3, 2008

Wow!! These muffins are amazing! They are so flavorful and light :) I also used Whole Wheat flour, soy milk and soy butter (allergy!). I'm not a big fan of raisins so I added Craisins instead. I might just eat them all myself! :)

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