Bircher muesli muffins
4
Points®
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
Light Brown Sugar
50 g
Ground Cinnamon
1 teaspoon(s), level
Baking powder
2 teaspoon(s), level
Salt
1 pinch
Apple
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.
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