Overnight fruit and muesli muffins

Cooking Child Overnight fruit and muesli muffins

These little ones are packed with dried fruit, nuts and seeds. Delicious!

Lables: High fibre High protein Low sodium Fish free Shellfish free Soy free
  1. Combine muesli, apricots, mixed spice, flour and sugar in a glass bowl. Make a well in the centre. Add milk, egg and oil. Using a wooden spoon, stir until just combined. Refrigerate, covered, overnight.
  2. Preheat oven to 190°C/170°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Stand muffin mixture at room temperature for 10 minutes. Stir in blueberries.
  3. Spoon mixture into paper cases. Bake for 20 to 25 minutes or until browned and cooked through. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve muffins with spread.

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1 1/2 cups natural muesli
1/2 cup dried apricots, chopped
1 tsp mixed spice
1 1/2 cups self-raising flour
1/2 cup Fruisana fruit sugar
1 1/2 cups milk
1 egg, lightly beaten
1/2 cup vegetable oil
1/2 cup fresh or frozen blueberries
Reduced-fat spread, to serve

Adv

Autors
Preparation time
6:15
Cooking time
30
Difficulty
Medium
Serves
people
Method
Baking
Category
Child
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