Wholemeal Kiwifruit Muffins

clock 15 minutes + 25 minutes bowl Serves 12
Spring Fresh Kiwifruit Muffins Vegetarian Snack
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Ingredients

  • 5 kiwifruit, peeled
  • 1 banana, mashed
  • 3/4 cup milk
  • 75g butter, melted
  • 1 egg, lightly beaten
  • 1 cup self raising flour, sifted
  • 3/4 cup wholemeal flour, sifted
  • 1/4 cup caster sugar
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • Apricot jam, warmed, to glaze
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Method

  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Grease a 12-hole muffin pan.

  • 3. Cut 3 kiwifruit into 4 slices each. Coarsely chop remaining 2.

  • 4. In a medium bowl, combine banana, milk, butter, egg and chopped kiwifruit (leaving the sliced kiwifruit aside).

  • 5. In a large bowl, combine all of the dry ingredients. Make a well in the centre and add the wet ingredients, stirring gently with a fork until mixture is just combined.

  • 6. Spoon mixture evenly into muffin pan and top each muffin with a slice of kiwifruit. Bake for 20 minutes then remove from the oven. Brush with the warmed apricot jam and bake for a further 5 minutes or until muffins spring back when touched. Cool on a wire rack.

  • Tip:

  • A single kiwifruit has as much potassium as a banana and more vitamin C than an orange.

  • PER SERVE

  • • Energy 776Kj • Protein 4g • Total Fat 7g • Saturated Fat 4g • Carbohydrates 26g • Sugars 13g • Sodium 216mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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