Truthfully, I’ve never given much thought to the fuzzy little fruit, beyond adding 1 or 2 to a fresh fruit salad. I love its translucent green color and strawberry-banana-ish flavor.
Chopping kiwifruit
But it turns out the kiwifruit, which originated in China and were brought to New Zealand by missionaries, is a 56 calorie (0 Points) nutritional powerhouse, loaded with antioxidants (especially vitamin C), potassium and fiber!
Position an oven rack in the center of the oven and preheat the oven to 425F degrees.
Coat 6 muffin cups with nonstick spray.
In a medium bowl, whisk together the flour, sugar, baking soda, salt, and allspice until well blended.
In a small bowl(affiliate link) whisk together the egg, buttermilk and butter until well blended.
Add the egg mixture to the flour mixture and stir just until blended. Gently stir in the kiwifruit and raisins.
Divide the batter equally among the prepared muffin cups.
Bake in the preheated oven for 15 to 18 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove from the oven and let the muffins cool in the pan on a wire rack for 4 minutes and then carefully remove the muffins from the pan and place them directly on the wire rack to finish cooling.
Serving size: 1 kiwi muffin
WW Points: 7
Check your WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)
Weight Watchers Lifetime Member, Yoga Practitioner and Blogger who loves to share her passion for trying to create a happy, healthy, balanced life in what often feels like an overwhelming out of control world.
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