Name: Muesli raspberry muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cup self-raising flour, sifted; 1 cup frozen raspberries (or other fruit of choice); 1/2 cup brown sugar; 1 cup toasted muesli; 1 cup milk (or orange juice); 2 eggs, lightly beaten; 1/4 cup canola oil; honey, to drizzle

Muesli raspberry muffins

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Makes 12 Item

Prep

10M

Cook

25M

Total

35M

Ingredients

2 cup self-raising flour, sifted

1 cup frozen raspberries (or other fruit of choice)

1/2 cup brown sugar

1 cup toasted muesli

1 cup milk (or orange juice)

2 eggs, lightly beaten

1/4 cup canola oil

honey, to drizzle

Method

1.Preheat oven to moderate. 180°C. Line a 12-hole muffin pan with paper patty cases.

2.Sift flour into a large bowl. Stir in fruit, sugar and half muesli.

3.In a jug, whisk milk, eggs and oil together. Stir into flour mixture until just combined.

4.Spoon evenly between cases. Sprinkle with remaining muesli.

5.Bake for 20-25 minutes, until cooked when tested. Cool in a pan for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container. Drizzle with honey to serve.

Serve day-old muffins warmed and spread with a little cream cheese.
Note

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Ingredients

Method

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