Wholemeal muffins with oats, cream cheese and green kiwifruit

Start the day off with a delicious muffin that will provide your kids with all the vitality they need for the day! This is a complete and nourishing breakfast rich in fibre that will favour intestinal transit and digestive comfort.

This recipe is rich in fibre with a high content of vitamin C and good source of potassium and folic acid.

Serves: 8 people

Preparation time: 50 minutes

Difficulty: Average

Recipe suitable for: Vegetarians

Ingredients

180 g wholemeal flour

80 g rolled oats

1 teaspoon baking powder

2 eggs

4 tablespoons honey

200 g low-fat cream cheese

4 tablespoons soy or oat milk

1 Zespri Green Kiwifruit, peeled and blended

For the frosting:

200 g low-fat cream cheese

2 Zespri Green Kiwifruit

35 g agave syrup

Method:

Beat the eggs with the low-fat cream cheese, plant-based milk and honey. Stir the blended kiwifruit into the mixture. Sift the flour with the baking powder then add the flour and rolled oats to the rest of ingredients. Put the mixture in the fridge for 30 minutes to allow the oat flakes to soak up the liquid.

Spoon the mixture into silicone moulds or ramekins lined with muffin cases and bake in the oven at 200 ºC (180 ºC Fan) for 30 minutes. Leave to cool on a wire rack.

To make the frosting, beat the low-fat cream cheese together with the agave syrup and a blended kiwifruit. Leave to thicken in the fridge for at least an hour.

Spread the frosting over the muffins with a palette knife or use a piping bag, then decorate them with slices of kiwifruit and serve at once.

Zespri Kiwi - www.zespri.eu