Muesli Muffins

Ingredients
- 2 cups untoasted muesli, plus extra to sprinkle
- 1¼ cups milk standard
- 1¼ cups sifted self-raising flour
- ¼ cup dried cranberries
- 1 Granny Smith apple, unpeeled, grated
- ¾ cup raw sugar
- ½ tsp ground cinnamon
- 1 egg, lightly beaten
- ¼ cup vegetable oil
Method
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1. Preheat the oven to 190ºC. Grease or line a 12-hole, half-cup capacity muffin pan.
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2. Place the muesli in a large bowl with the milk and leave to stand for 10 minutes. Sift over the flour, and then add the remaining ingredients, stirring to just combine.
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3. Divide the mixture among the prepared pans and scatter with the little extra muesli. Bake for 20-25 minutes until the muffins are firm and golden.
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4. Allow to cool slightly before removing from the pan to a wire rack. Best served when slightly warm.
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Tip: Muffins can be stored in an airtight container for 2-3 days, or they can be frozen.