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Recipe: Cranberry Muesli Muffins

Posted by Lisa Courtney on




These are our go to lunch box muffins.  Healthy, filling and so easy to put together.  Everything can just be thrown in the bowl the night before and sit in the fridge.  Fresh baked muffins for school lunch...that's Pinterest parenting right there lol!
1cup wholemeal flour (we used spelt flour but you can use anything)
1 1/4 cups toasted muesli
1 tsp ground cinnamon
1 tsp baking soda
1/2 cup firmly pack soft brown sugar
1/2 cup bran
1 cup of cranberries (raisins and dates work well too)
1 1/2 cups of yoghurt
1/2 cup vegetable oil
1 egg lightly whisked
Throw everything in a bowl.  Mix, cover and put in the fridge for a few hours or ideally overnight.
Preheat oven to fan bake 190 degrees.  Line a 12 hole muffin tin with paper cases and fill cases 2/3 full.
Bake for approx 18-20mins.  Leave in tin for 10mins before transferring to a wire rack to cool.

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