Muffin
• Sift plain flour, wholewheat flour, baking soda, baking powder, permeate and cinammon powder in a large bowl. Set aside.
• Whisk brown sugar and eggs together in a separate bowl, about 2 minutes. Then add vegetable oil. Once mixed, stir in pumpkin puree, carrot and coconut.
• Add the dry ingredients. Mix well and fold in the walnuts and dates.

Cream Cheese Filling
• Mix cream cheese and icing sugar together until smooth and creamy

Assemble and Bake
• Pour 25g of muffin mix into each prepared muffin cup.
• Form a well in the center of each muffin cup and pipe approx. 15g of cream cheese.
• Fill each muffin cup with 40g of muffin batter and top with walnuts.
• Bake at 175˚C for about 20 minutes.

Makes 14 muffins.