Breakfast Muesli Muffins

12
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (110.6 g)
  • Calories 238.4
  • Total Fat - 5.9 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 158 mg
  • Sodium - 215.2 mg
  • Total Carbohydrate - 36.9 g
  • Dietary Fiber - 3.4 g
  • Sugars - 16.4 g
  • Protein - 12.8 g
  • Calcium - 159.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 200°C.

Step 2

Line a 12 cup muffin pan with paper cases or 2 x 6 cup muffin pan.

Step 3

Whisk eggs, buttermilk, oil and honey together.

Step 4

Combine muesli, flour and soda in a bowl and finely grate orange rind into dry ingredients and then juice orange and add 1/2 cup of the juice to egg mixture.

Step 5

Pour wet ingredients into dry and mix together quickly using a wooden spoon until just combined; mixture may be lumpy and does not have to be evenly mixed.

Step 6

Spoon mixture into paper cases and bake for 20 minutes or until golden and cooked through and then let cool for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations


No special items needed.

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