Serve Blueberry Muesli Muffins warm for breakfast or brunch, or any time you crave a healthy snack. The dollop of honey drizzled on top is an added extra treat for your tastebuds.
Blueberry Muesli Muffin Recipe
Makes 12
Ingredients:
2 Granny Smith apples, grated
1 tsp ground cinnamon
1 cup (250ml) probiotic kefir
¼ cup (90g) honey, plus extra to serve
1 cup (130g) toasted muesli, plus extra to sprinkle
¼ cup (40g) rapadura sugar
2½ cups (400g) wholemeal self-raising flour
2 eggs, lightly beaten
⅔ cup (160ml) vegetable oil
1 tsp vanilla bean paste
250g blueberries
Method:
Preheat the oven to 200°C (180°C fan forced). Place the grated apple, ground cinnamon, kefir, honey and muesli in a bowl and mix well to combine. Place in the fridge for 15 minutes to soften.
Place the sugar, flour, eggs, oil, vanilla paste, blueberries and muesli mixture in a large bowl and mix with a butter knife until just combined.
Divide the mixture between the 12 lightly greased ½-cup capacity holes of a muffin tin. Sprinkle over the extra toasted muesli.
Bake for 25-30 minutes, or until cooked when tested with a skewer. Transfer to a wire rack to cool, then serve drizzled with extra honey.
Healthy Tip:
Kefir is a fermented milk drink. It is sometimes sold as a clear liquid, but there is also a creamy and yoghurt-like version. This recipe uses the yoghurt-like version, which tastes similar to buttermilk. Like most fermented products, kefir is great for gut health and digestion. If you can’t find kefir, simply use buttermilk in its place in this recipe.
