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Photo of Bircher muesli muffins by WW

Bircher muesli muffins

5
Point(s)
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
12
Difficulty
Easy

Ingredients

Self Raising Wholemeal Flour

250 g

Porridge oats

155 g, 125g plus 30g (2tbsp) for sprinkling

Light Brown Sugar

50 g

Ground Cinnamon

1 teaspoon(s), level

Baking powder

2 teaspoon(s), level

Salt

1 pinch

Apple(s)

1 medium

Raspberries

125 g

Egg, whole, raw

2 medium, raw

Fat Free Vanilla Yogurt

140 g

Buttermilk

125 ml

Pumpkin Seeds

5 g

Sunflower Seeds

10 g

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 12-hole muffin tin with paper cases. In a bowl, combine the flour, oats, sugar, cinnamon, baking powder and a pinch of salt.
  2. Stir through the grated apple and raspberries. In a large jug, whisk together the eggs, yogurt and buttermilk. Stir through the flour mixture.
  3. Divide the mixture between the paper cases and scatter over the pumpkin seeds, sunflower seeds and 2 tablespoons porridge oats (optional). Bake for 20-25 minutes or until risen and golden.

Notes

Keep the muffins in an airtight container for up to 2 days, or wrap and freeze individually for up to 1 month. Defrost at room temperature.

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