Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 1 people
Difficulty level: 3 out of 4
17 Ingredients
Kiwifruit & Coconut Muffins
- 1/3 cup desiccated coconut (for snack)
- 1/4 cup milk (for snack)
- 3/4 cup Woolworths wholemeal self-raising flour
- 1tablespoons sunflower oil
- 1 egg
- 1 1/2tablespoons caster sugar
- 3 kiwi fruit, peeled
Snack 1
- 1/2 small carrot, cut into sticks
- 40grams light tasty cheese slice, cut into strips
Snack 2
- 1 stalk celery, cut into 4 sticks
- 4 small cherry tomatoes
- 1tablespoons hummus
Wrap
- 50grams lean cooked chicken breast, chopped
- 15grams baby spinach leaves
- 1tablespoons Woolworths Greek style yoghurt
- 20grams semi-dried tomatoes, chopped
- 1 wholegrain wrap
Method
Step 1 of 4
To make chicken wrap, combine chicken with yoghurt and semi-dried tomatoes in a bowl. Place chicken mixture and spinach in centre of wrap, then roll to enclose filling.
Step 2 of 4
To make kiwifruit & coconut muffins, preheat oven to 200ºC/180ºC fan-forced. Line 6 holes of a 1/2-cup-capacity muffin pan with paper cases. Place flour, coconut and sugar in a large bowl. Finely chop 2 of the kiwi fruit and add to flour mixture. Whisk egg, oil and milk in a small jug. Add wet ingredients to dry ingredients. Stir until just combined. Divide among prepared muffin holes. Slice remaining kiwi fruit into 6 rounds. Top batter with kiwi fruit slices. Bake for 15 minutes or until golden and cooked through. Cool for 5 minutes, then transfer to a wire rack to cool completely. Place one muffin in the lunch box and store remaining muffins in an airtight container in the fridge. Makes 6.
Step 3 of 4
Snack 1: Tasty cheese and carrot.
Step 4 of 4
Snack 2: Serve celery sticks topped with cherry tomatoes and with hummus on the side.
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