Wholegrain muesli muffins with dried fruit and cream cheese filling

Ingredients for 12 servings:

• 140 g mixed fruits (dried fruits)
• 30 g raisins
• 150 ml orange juice
• 220 g flour (wholemeal wheat flour)
• 2 tsp baking powder
• 50 g oat flakes
• 55 g brown sugar
• 80 g jam (apricot jam)
• 250 ml milk (0.7% fat)
• 30 g butter (25% fat content)
• 2 tsp orange peel
• 1 egg(s)
• 125 g cream cheese (light)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preheat the oven to 200°C (fan oven). Cut the dried fruit into small pieces and place them in a small saucepan with the raisins and orange juice. Heat over low heat until the juices run out and the fruit has absorbed the liquid. In a bowl, combine the flour, baking powder, oats, sugar, and orange zest. In another bowl, whisk the egg and add the jam, milk, and butter. Mix. Carefully fold in the absorbed dried fruit. Now, make a small well in the dry ingredients and stir in the wet ingredients. Stir only until the batter is just combined—it should still be clumpy. Fill half of each muffin tin. Then cut the cream cheese into 12 small pieces and place one of these cubes on top of the batter, then top with the remaining batter. Bake for 25-30 minutes. After the first 10 minutes, reduce the temperature to 180°C. Towards the end, pierce the muffins with a knitting needle every now and then to check if they’re done. A muffin only gets 4 points. If you prefer, you can use a light cream cheese.