Muesli Muffins

bowl Serves 12

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
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Method

  • 1. Preheat the oven to 190ºC. Grease or line a 12-hole, half-cup capacity muffin pan.

  • 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.

  • 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.

  • 4. Allow to cool slightly before removing from the pan to a wire rack. Best served when slightly warm.

  • Tip: Muffins can be stored in an airtight container for 2-3 days, or they can be frozen.

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