Muesli Muffins - Breakfast Time!

Breakfast is pretty much my favorite meal of the day, but it’s my least favorite to cook. It’s the whole waking up getting ready and then like dude I have to cook something I just want food ready for me to eat so I can eat and go.

These muffins are easy to throw together and take like 15 minutes to bake. So, maybe not quick quick but it’s less faff, as they say in England. (Faff is taking your time and messing about.)

With these you get up mix them up, put them in the oven and then go get dressed and other morning rituals by the time you’re down with that they are ready!

Not all muffins are created equal. I’m not going to go on about how muffins can be healthy because lets face it some muffins are just cupcakes without frosting.

These ones, however, have a mix of white and wholemeal flour and only 75g of sugar divided by the amount of muffins. It’s quite low compared to other muffins. Of course you’ll have to look at the sugar in your choice of muesli and raisins and include that too, but it’s probably going to be minimal.

Not only are they easy to make, but they taste great too. Eat them warm out of the oven or the next day with a blast in the microwave!

Muesli Muffins

50g self-raising flour
75g wholemeal flour
2 tsp baking powder
100g, muesli of your choice
50g sultanas
75g light muscovado sugar
100ml sunflower oil
1 egg
150ml milk

Heat the oven to 200C and line the cupcake/muffin tin with 9 paper liners.
Sift both of the flours into a mixing bowl and mix in the baking powder, muesli, sultanas, and sugar.
In a jug mix the oil, egg, and milk.
Pour the wet into the dry ingredients and gently mix until just combined.
Divide into the paper cases and bake for 15 minutes.
Serve immediately with butter and coffee!

notes: adapted from Felicity Barnum-Bobb's 100 Magnificent Muffins & Scones - currently out of print but a few used copies available on amazon.

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