Mini muesli muffins

Mini muesli muffins

Makes: 24 mini muffins

Ingredients

  • 1½ cups (130g) untoasted muesli
  • 1 cup (150g) wholemeal self-raising flour, sifted
  • ½ cup (115g) sugar
  • 1 large green apple, grated
  • 2 medium carrots, grated
  • ½ cup (80g) sultanas
  • ½ cup (75g) pecans or other nuts, chopped*
  • 2 eggs, beaten
  • ⅓ cup oil (80mL), canola or light olive
  • 1 cup (250mL) milk, reduced fat

 

Method

  1. Preheat oven to 190°C.
  2. Place muesli, sifted flour, sugar, apple, carrots, sultanas and nuts* into a bowl. Mix together.
  3. Combine eggs, oil and milk in a separate bowl.
  4. Add liquid ingredients to dry ingredients and mix gently until just combined.
  5. Spoon mixture into 24 mini muffin cases or place in 2 x 12-hole non-stick mini muffin trays.
  6. Bake mini muffins for 30 minutes.

 

Tips

  • Mini muffin trays are a great investment for the canteen. Small sized patty cake cases or friand tins are also suitable.
  • You can replace the pecans, sultanas and muesli with other varieties of dried fruit, nuts or wholegrain cereals these foods if you don’t have these specific types on hand.

 

Category: Select Carefully (amber)

* Nuts are a high allergy food. Check your school’s policy on nut allergies.

Recipe adapted from Food Challenges (2005), Home Economics Victoria and Sanitarium.

Printer-friendly version