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Muesli and yoghurt muffins

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Ingredients

Scale
  • 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.

Find it online: https://legenrecipes.com/recipe/muesli-and-yoghurt-muffins/