Muesli and yoghurt muffins

Preparation time
25 mins
Cooking time
20 mins
Difficulty
easy
Serves
12 people
Desert
Muesli and yoghurt muffins

Muesli and yoghurt muffins.

Delicious and healthy, these light muffins make a great lunch box treat.

Muesli and yoghurt muffins

Ingredients

  • 1 cup Healthy Baker self-raising flour
  • 3/4cup wholemeal self-raising flour
  • 1/2 cup caster sugar
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups natural muesli (see note)
  • 80g reduced-fat canola spread, melted
  • 1 cup reduced-fat vanilla yoghurt
  • 2 eggs, lightly beaten
  • 1 large granny smith apple, peeled, cored, finely chopped
  • 1 tablespoon honey

Instructions

  1. Preheat oven to 200°C/180°C fan-forced.
  2. Line a 12-hole, 1/3 cup-capacity, muffin pan with paper cases.
  3. Combine flours, sugar, cinnamon and 1/2 cup muesli in a bowl. Make a well in the centre. Whisk spread, yoghurt and eggs together in a jug. Pour into well. Using a large metal spoon, stir until just combined (don't over-mix). Stir in apple.
  4. Spoon mixture into paper cases. Combine honey and remaining muesli in a bowl. Spread muesli mixture over muffins. Press on lightly to secure. Bake for 20 minutes or until a skewer inserted in the centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.
http://legenrecipes.com/recipe/muesli-and-yoghurt-muffins/

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