Servings
12
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutes
Cook Mode
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Ingredients
1.75 cups Wholemeal self raising flour
0.5 cup Caster sugar
1 tsp Allspice
1.5 cups Low fat muesli
80 gram Low fat olive oil spread
1 cup Reduced fat Greek yoghurt
2 Eggs
2 Red apples-peeled and grated
1 tbsp Honey
Directions
- To make breakfast muffins first preheat the oven to 180 degrees.
- Grease a 12 hole muffin tin well with canola oil spray.
- Sift the flour and cinnamon together in a bowl and add the caster sugar and the muesli.
- In a separate bowl mix together the olive oil spread, yoghurt and eggs.
- Pour the liquid ingredients into the dry ingredients slowly with a wooden spoon until just combined.
- Add the grated apple. Pour into the prepared tin and drizzle the honey over the top.
- Bake for 20 minutes and cool on a wire rack.
Notes
- Recipe Hints and Tips:
Breakfast Muffins are suitable for freezing. Cool to room temperature and wrap individually with plastic wrap. Good in the freezer for up to three months.
Need a fast breakfast on the go? Make a batch of these Breakfast Muffins in advance!!
They freeze beautifully so you will always have a decent start to the day!
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