Muesli & Raspberry Muffins

TIME

45 min bake time + 15 min prep

SERVES

12

CREATED BY

Justine Schofield for Everyday Gourmet

SUMMARY

These wholesome raspberry muffins are breakfast perfection with extra texture and nutrition from Macadamia Cranberry Toasted Muesli, making them satisfying and delicious. Studded with juicy raspberries and dark chocolate chunks, they are the perfect balance of healthy and indulgent. The cinnamon adds warmth to these tender muffins that are perfect for breakfast, lunchboxes, or afternoon tea. Ready in just 45 minutes, they will fill your kitchen with the most amazing aroma!

healthy and indulgent

Ingredients

300g self-raising flour
¾ cup (80g) caster sugar
200g Toasted Muesli Macadamia Cranberry
½ tsp cinnamon
125g raspberries
80g 70% dark chocolate, finely chopped
300ml milk
⅓ cup (80ml) grapeseed oil or any other neutral oil
2 eggs
Pinch of salt

Method

1. Preheat the oven to 180°C and line a muffin pan with casings of your choice.
2. In a mixing bowl, combine the flour, sugar, pinch of salt, muesli (reserving ⅓ cup), chocolate and cinnamon.
3. In a jug, whisk together the milk, oil and eggs. Fold the wet ingredients into the dry ingredients until a smooth batter forms. Roughly tear ⅔ of your raspberries and fold them through the batter.
4. Distribute the batter into the muffin casings. Top each muffin with a few torn raspberries and a sprinkle of muesli.
5. Bake for 35-45 minutes or until a skewer inserted into the centre comes out clean. Cool in the muffin pan. Dust with icing sugar before serving.