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
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!