Wow, July is shaping up to be a very interesting month! I don’t know how many of you read Chinese newspapers but yesterday I was featured by Guang Ming Daily 光明日報 and it’s all about my passion for all things food related. There will be another feature in a couple of weeks time, and it will be all about my career in Medicine and Music. I should have posted this earlier but hey… if you see a copy of yesterday’s paper don’t forget to flip through. Actually, if you have been directed by Guang Ming to this little blog, do leave a comment below!
Also, if you read Feminine, Sisters Pictorial, Malaysian Women’s Weekly, Herworld magazine, you probably have seen someone very familiar:
I have been made a brand ambassador for Nuvafemme, an all-natural beauty formula with soy beans. Want to know more about this? Maybe I will do a detailed blog post one day.
There will be more interviews and more magazine features to come, an International release of a trance track I’ve done with a talented producer, not to mention a crazy amount of gig bookings. In fact I’m rushing this post before getting ready to do a show at Tom, Dick & Harry’s Pavilion. It sure feels good to be this busy!
Alright, enough with the shameless self-promotion, it’s time for another Kiwi Recipes! This time the Kiwifruits are baked into these adorable mini muffins that is pretty low GI (can be even lower if you use things like Stevia), and it takes only about 5 minutes to put together and another 25 minutes to bake. Perfect for busy moms or career woman who don’t have time to enjoy breakfast at home.
Kiwi and Banana Mini Muffins (makes 12, or 6 normal size muffins)
2 Zespri® Green Kiwifruit, peeled and diced
2 medium overripe bananas, mashed
150g All Purpose Flour
75g Wholemeal Flour
2 tablespoons Oats
1 teaspoon baking powder
1/3 cup caster sugar
1/2 tsp salt
1/2 cup Olive Oil
3/4 cup Greek yoghurt
Preheat oven to 180°C
Mix together flour, baking powder, oats, caster sugar and salt. Add egg, oil, yoghurt and mix well. Fold in the kiwifruits and bananas.
In a cupcake tray, line with cupcake paper and add mixture. Bake for 20-25 minutes or until skewer comes out clean.
These are so incredibly aromatic and moist. Perfect for afternoon snacks or even a good breakfast option. Do try this at home! You can also use Gold Kiwifruit if you don’t like too much tartness (but the Zespri Green is sweet enough for me). For more interesting recipes using Kiwifruits, check out http://www.zespri.com.my. I will be posting another recipe tomorrow using one from the website, so see you then!
Useful tip for ripening Kiwifruits: Storing them with apples or bananas in a bag and placing them at room temperature for a day or two.