Muesli and yoghurt muffins

Muesli and yoghurt muffins

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Delicious and healthy, these light muffins make a great lunch box treat.

The ingredient of Muesli and yoghurt muffins

  1. 1 cup Healthy Baker self-raising flour
  2. 3/4cup wholemeal self-raising flour
  3. 1/2 cup caster sugar
  4. 1 teaspoon ground cinnamon
  5. 1 1/2 cups natural muesli (see note)
  6. 80g reduced-fat canola spread, melted
  7. 1 cup reduced-fat vanilla yoghurt
  8. 2 eggs, lightly beaten
  9. 1 large granny smith apple, peeled, cored, finely chopped
  10. 1 tablespoon honey

The instruction how to make Muesli and yoghurt muffins

  1. Preheat oven to 200u00b0C/180u00b0C 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 (dont 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.

Nutritions of Muesli and yoghurt muffins

calories: 240.912 calories
calories: 7 grams fat
calories: 2 grams saturated fat
calories: 36 grams carbohydrates
calories: 18 grams sugar
calories:
calories: 6 grams protein
calories: 39 milligrams cholesterol
calories: 211.65 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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