Mum's Muffins

Preparation Time


Cooking Time




My mother created this recipe in 1983 when they were called ‘Mum’s Muffins’. They’re a great brekky muffin, topped with a little, lot or no butter (I like LOTS!) and are full of all the good things – nuts, seeds, fruit and deliciousness! 

Since ‘83 I’ve made some tweaks to the original using our Almond, Apple + Currant Bircher Style Muesli and it passes the taste test with flying colours. 


  • 2½ Cups (325g) self raising flour 

  • 2½ C (325g) Almond, Apple + Currant Bircher Style Muesli 

  • 1 C (150g) brown sugar 

  • Pinch of salt 

  • ½ C (120g) butter, melted 

  • 2/3 C (80g) olive oil 

  • 3 eggs 

  • ¼ C (80g) golden syrup or treacle 

  • ½ C (150g) Greek yoghurt 


Place flour, muesli, sugar and salt in a bowl and mix well. 


Put the melted butter, oil, eggs, golden syrup and yoghurt into a bowl and beat lightly with a fork. 


Add the wet ingredients to the dry ingredients and mix to combine. 


Place the muffin mix into muffin liners (any size you wish) until approximately ¾ full. They do rise during baking. 


Bake at 200°C for approximately 20mins or until golden brown. 

You can enjoy these straight away but, if you can resist, you can freeze them for later. Just a quick zap in the microwave and they’re ready to go!