September 15, 2011

Skinny muesli muffins

The perfect mix of protein and carbs, these muffins pack a punch of vitamins and minerals. They are very versatile and feel free to come up with your own combinations, whether it be adding fruit (dried or fresh), spices and different cereals.


1.5 cups of muesli (I use one with bran flakes, rice flakes, seeds and dried fruit)
1 cup of self raising flour (wholemeal or unbleached white)
2 tablespoons of honey
1 tablespoon of organic peanut butter
0.5 cup of low-fat soy milk
1 egg
Extra muesli for topping


Mix the muesli and flour together, and make a well in the centre. Add the peanut butter, honey, egg and milk and mix until combined. Oil the muffin cups and put two spoonfuls of mixture in each. Sprinkle each finished muffin with muesli. Bake in a moderate oven (180 degrees) for 20 minutes, or until browned on top and cooked through. Turn out onto a wire rack to cool. Serve with honey.

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