{"id":43886,"date":"2017-06-13T22:24:46","date_gmt":"2017-06-14T02:24:46","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43886"},"modified":"2017-06-23T12:59:17","modified_gmt":"2017-06-23T16:59:17","slug":"steamed-kiwi-muffins%e3%82%ad%e3%82%a6%e3%82%a4%e8%92%b8%e3%81%97%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43886&lang=en","title":{"rendered":"Steamed Kiwi Muffins<br>\u30ad\u30a6\u30a4\u84b8\u3057\u30d1\u30f3"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43887 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/54-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I liked <a href=\"https:\/\/www.culinarytribune.com\/?p=43829&amp;lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">the Steamed Carrot Muffins<\/a> so much that I decided to make the kiwi version.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43889 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/63.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/63.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/63-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43888 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/51-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/51-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/51-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I know you can&#8217;t really tell it&#8217;s kiwi by the color, but you can definitely see the seeds in the final results.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43890 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/56.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Again, they were so moist and soft&#8230; Exactly how I wanted my steamed muffins to be.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43891 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/50.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>My new white silicon cups have arrived from Amazon and I got to use them for these muffins.<\/p>\n<p>I like the simple and clean look.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43892 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/58.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Have a great week everyone!<\/p>\n<div id=\"recipe\"><strong>Steamed Kiwi Muffins<\/strong> makes 8~10 muffins <\/p>\n<p>100g thinly sliced kiwi<br \/>\n200cc soy milk<br \/>\n2.5 tablespoons sugar<br \/>\n200g all-purpose flour<br \/>\n2.5 teaspoons baking powder<br \/>\na pinch salt<br \/>\n2 tablespoons coconut oil1. Combine kiwi, soy milk, and sugar. Puree the kiwi until smooth using a hand blender.<br \/>\n2. Combine flour, baking powder, and salt in a bowl, and mix well. Add the kiwi mixture and coconut oil. Mix until combined.<br \/>\n3. Pour the batter into muffin cups.<br \/>\n4. Steam for about 12 minutes or until cooked through.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I liked the Steamed Carrot Muffins so much that I decided to make the kiwi version. I know you can&#8217;t really tell it&#8217;s kiwi by the color, but you can definitely see the seeds in the final results. Again, they were so moist and soft&#8230; Exactly how I wanted my steamed muffins to be. My [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28,29],"tags":[],"class_list":["post-43886","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43886"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43886\/revisions"}],"predecessor-version":[{"id":44004,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43886\/revisions\/44004"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}