Bircher muesli muffins
Self Raising Wholemeal Flour
155 g, 125g plus 30g (2tbsp) for sprinkling
Light Brown Sugar
1 teaspoon(s), level
2 teaspoon(s), level
Egg, whole, raw
2 medium, raw
Fat Free Vanilla Yogurt
- 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.
- Stir through the grated apple and raspberries. In a large jug, whisk together the eggs, yogurt and buttermilk. Stir through the flour mixture.
- 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.
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.