Muesli Muffins

Serves 12


  • 2 cups Untoasted Muesli, plus extra to sprinkle
  • 1¼ cups each: Milk, sifted Self-Raising Flour
  • ¼ cup each: Vegetable oil, dried Cranberries
  • 1 Granny Smith apple, unpeeled, grated
  • ¾ cup Raw Sugar
  • 1 Egg, lightly beaten
  • ½ tsp ground Cinnamon
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How to Whip Perfect Cream


Preheat the oven to 190ºC. Line a 12-hole, half-cup- capacity muffin pan with baking paper or paper cases.

Place the muesli in a large bowl with the milk and leave to stand for 10 minutes. Sift over the flour and add the remaining ingredients, stirring to just combine.

Divide the mixture among the prepared pans and scatter with a little extra muesli. Bake for 20-25 minutes until the muffins are firm and golden.

Allow to cool slightly before removing from the pan to a wire rack. Serve slightly warm with a Banana Soy Smoothie.

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

Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

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