Muesli Muffins
Light and fluffy muffins made with all-purpose and spelt flour, packed with raspberries and muesli, and finished with a creamy cream cheese and maple syrup frosting.
- 60
- min
- 12
- servings
- ~330
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Preheat the oven to 190 °C and line a muffin tin with paper liners.
- 2
In one bowl, combine both flours, the almond muesli, baking powder, and salt. In a separate bowl, whisk together the milk, maple syrup, oil, and egg. Pour the wet ingredients into the dry and stir briefly until just combined. Gently fold in the raspberries. Divide the batter among the muffin cups, filling each about three-quarters full, and bake for approximately 15 minutes. Let the muffins rest in the tin for 5 minutes, then turn them out and let them cool completely.
- 3
For the frosting, beat the cream cheese for about 30 seconds, then stir in the maple syrup. Spread the frosting over the cooled muffins and scatter the chopped almonds on top.
Allergens
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