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Breakfast muesli muffins


2 eggs
1 cup (250ml) buttermilk
1/4 cup (60ml) light olive oil
2 tbs floral honey
2 cups (260g) muesli (toasted with dried fruit)
1 1/4 cups (165g) plain flour
1/2 tsp bicarbonate of soda
1 orange


1. Preheat oven to 200°C. Line a 12 cup muffin pan with paper cases.

2. Whisk eggs, buttermilk, oil and honey together. Combine muesli, flour and soda in a bowl. Finely grate orange rind into dry ingredients. Juice orange and add 1/2 cup of the juice to egg mixture.

3. Pour wet ingredients into dry and mix together quickly using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.

4. Spoon mixture into paper cases. Bake for 20 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.

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