Name: Muesli and yoghurt muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 150.00 gm self-raising flour; 112.50 gm wholemeal self-raising flour; 107.50 gm caster sugar; 2.50 gm ground cinnamon; 375.00 ml natural muesli (see note); 80g reduced-fat canola spread, melted; 250.00 ml reduced-fat vanilla yoghurt; 2 eggs, lightly beaten; 1 large granny smith apple, peeled, cored, finely chopped; 28.60 gm honey

Muesli and yoghurt muffins

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Healthy and tasty muffins, perfect for packed lunches.

Ingredients:

150.00 gm self-raising flour
112.50 gm wholemeal self-raising flour
107.50 gm caster sugar
2.50 gm ground cinnamon
375.00 ml natural muesli (see note)
80g reduced-fat canola spread, melted
250.00 ml reduced-fat vanilla yoghurt
2 eggs, lightly beaten
1 large granny smith apple, peeled, cored, finely chopped
28.60 gm honey

Instructions:

Preheat the oven to 200°C (180°C fan-forced).
Place paper cases in a 12-hole muffin pan with 1/3 cup capacity.
In a bowl, mix together flours, sugar, cinnamon, and 1/2 cup of muesli. Create a well in the center. In a separate jug, whisk spread, yogurt, and eggs. Pour this mixture into the well. Gently stir with a large metal spoon until just combined. Carefully fold in the apple, being careful not to over-mix.
Spoon the mixture into paper cases and top with a honey and muesli mixture. Press gently to secure and bake for 20 minutes until a skewer comes out clean. Let them stand in the pan for 5 minutes before transferring to a wire rack to cool. Serve and enjoy!

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