Prepare these speedy muesli muffins in just 10 minutes.
Lightly spiced with ginger, these muesli muffins are the ideal choice for breakfast muffins. Packed with muesli of your choice, dried fruit, and honey. This recipe uses sunflower oil instead of butter for a less fattening option.
- 250g self-raising flour
- 1tsp baking powder
- 1tsp ground ginger
- 100g muesli
- 50g dried fruit of you choice (chopped)
- 2 eggs
- 200ml milk
- 5tbspn sunflower or vegetable oil
- 50gms light brown sugar
- 5tbspn runny honey
Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.
Line a muffin tray with 12 cases.
Sift the flour, baking powder and ginger into a large bowl.
In a separate bowl mix together the muesli and dried fruit. Add ¾ of the muesli mix to the flour mix. Setting the remainder aside.
In another bowl combine all the remaining ingredients until well combined.
Pour the dry ingredients into the wet ingredients and mix until just combined.
Divide the mixture between the 12 muffin cases and sprinkle with the remaining muesli.
Bake for 20 mins or until golden and well risen.
Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.
Top tips for making muesli muffins
These muffins can be frozen. Once cooled, place in an airtight freezable bag and freeze for up to one month.