Overnight fruit and muesli muffins

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

Recipe «Overnight fruit and muesli muffins» presented in category Recipes / Child, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.