Kiwifruit Challenge Part 2

I'm not going to apologise for the delay in producing part 2 of my kiwifruit challenge blog.  I had a very good reason for delaying the write-up.

I made a dessert using fresh kiwifruit on the same night I made my chutney featured in part 1 of the challenge.  A day after preparing my rather reasonable dessert of kiwifruit and orange muffins, I had a very lovely and special dinner guest; to whom (amongst other things) I served my kiwifruit muffins.  She was kind enough to provide a brief review stating that I've "Shown that Kiwifruit is not just for pav".

There was one unfortunate downside to this, when after, I say again AFTER! eating (and enjoying) these muffins, I was firmly instructed to not feed this very lovely and special lady tofu.  This was unfortunate for me at the time, as well, as you'll see in my recipe.  These orange and kiwifruit muffins contain silken tofu.  I'm not talking a couple of teaspoons here... I mean step one of the recipe is going to involve you draining and mashing an entire 250g packet of the stuff.  Awkward.

However, being a glass half full kind of lady, I decided that silken tofu in muffins was not really a show-stopping problem in the general scheme of my life... let's face it, worse things have happened. 

  I deliberated the issue with myself for a few days, before deciding on a course of action.  Honesty really is the best policy.  I came clean about the tofu.  No doubt placing a very severe strain on this fledgling relationship.  I really tried to sell it as a glass-half-full situation.... Tofu isn't evil! it's not even bad!... the tofu-hump has been conquered! It's all good from here on in, with salt and pepper tofu, tofu-cheesecake, mr-puffy-tofu, agadeshi tofu, grilled tofu with salad....

Yeah okay, record scratch.  The moratorium on fermented soy products continues. 

Here's my muffin recipe, I can honestly state that you wouldn't know they were vegan and had tofu in them if you don't specifically tell someone.

You will need:
250g silken tofu (the soft stuff, not silken firm)
50g nuttelex (melted)
2 cups Self Raising flour
1/2 brown sugar
1 cup chopped fresh kiwi fruit
1/2 cup orange juice (from a bottle is fine, it doesn't have to be freshly squeezed)


You will have to:
Pre-heat your oven to 180C
Prepare either 12 large or 24 small muffin cases (your choice of greasing with cooking spray or lining with paper trays)

Open the packet of silken tofu, drain the water.

In a mixing bowl mash the silken tofu.

Melt the nuttelex (I just put mine in the microwave)

Stir the sugar and melted nuttelex into the tofu mix.

Add the flour slowly, stirring until incorporated.  It should be a bit dry.

Add the orange juice, adjusting the volume of OJ if needed to get a good muffin batter consistency.  It should be thicker than a pancake batter, but not like a dough, you should be able to spoon it into the muffin trays when it's just right. 

Add the chopped kiwifruit last, stirring very gently to incorporate the fruit without squashing it.

Bake at 180C for about 20 minutes, they are cooked when  you can poke a fork or other similar item into the muffins and it comes out clean.

These muffins are not super sweet, so if you want something really decadent you may want to consider some icing. Happy cooking!