Muesli and Raspberry Muffins

Cook Time 45 minutes

Servings makes 12

Ingredients

300g self-raising flour 

¾ cup (80g) caster sugar 

200g muesli 

½ tsp each of cinnamon

125g raspberries

80g 70% dark chocolate, finely chopped

300ml milk

⅓ cup (80ml) grapeseed oil or any other neutral oil 

2 eggs 

Pinch of salt

Icing sugar, to dust

Method

Preheat the oven to 180°C and line a muffin pan with casings of your choice.

In a mixing bowl, combine the flour, sugar, pinch of salt, muesli (reserving ⅓ cup), chocolate and cinnamon.

In a jug, whisk together the milk, oil and eggs. Fold the wet ingredients into the dry ingredients until a smooth batter forms. Roughly tear ⅔ of your raspberries and fold them through the batter.

Distribute the batter into the muffin casings. Top each muffin with a few torn raspberries and a sprinkle of muesli.

Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool in the muffin pan. Dust with icing sugar before serving.