Name: Overnight fruit and muesli muffins
Prep time: 375 min
Cook time: 30 min
Total time: 405 min
Yield: 1
Ingredients: 375.00 ml natural muesli (see note); 125.00 ml dried apricots, chopped; 2.50 gm mixed spice; 225.00 gm self-raising flour; 125.00 ml fruit sugar (see note); 386.25 gm milk; 1 egg, lightly beaten; 115.00 gm vegetable oil; 125.00 ml fresh blueberries or frozen blueberries; Reduced-fat spread, to serve

Overnight fruit and muesli muffins

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Prep Time:
375 minutes

Cook Time:
30 minutes

Total Time:
405 minutes

Nut and seed filled mini treats bursting with dried fruit for a delicious bite!

Ingredients:

375.00 ml natural muesli (see note)
125.00 ml dried apricots, chopped
225.00 gm self-raising flour
125.00 ml fruit sugar (see note)
386.25 gm milk
1 egg, lightly beaten
115.00 gm vegetable oil
125.00 ml fresh blueberries or frozen blueberries
Reduced-fat spread, to serve

Instructions:

In a glass bowl, mix muesli, apricots, mixed spice, flour, and sugar. Create a well in the center and pour in milk, egg, and oil. Stir with a wooden spoon until just combined. Cover and refrigerate overnight.
Preheat your oven to 190°C/170°C fan-forced. Line a 12-hole muffin pan with paper cases. Let the muffin mixture sit at room temperature for 10 minutes, then gently fold in the blueberries.
Scoop batter into paper liners and bake until golden brown and fully cooked, about 20 to 25 minutes. Let sit in the pan for 5 minutes, then move to a wire rack to cool. Enjoy muffins with your favorite spread.

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