Time for a MUFFIN BREAK!

Create your own cafe-style treats at home for a low-cost, high-flavour snack!

- Beck Lyall

MUESLI MUFFINS

MAKES 6 PREP 10 MINS COOK 30 MINS

• 2 ½ cups self-raising fl our

• ½ tsp bicarbonate of soda

• 1 cup rolled oats

• 2 x 125g punnets raspberries

• ½ cup firmly packed brown sugar

• ½ cup roughly chopped natural almonds

• ¹⁄3 cup craisins

• 200g firm ricotta, plus 100g extra

• 1 cup milk

• 125g butter, melted

• 2 eggs

• 1 tbsp chopped pepitas

• 1 tbsp chopped sunflower seeds

1 Preheat oven to 200°C. Line a 6-hole Texas muffin pan with paper cases.

2 In a large bowl, sift fl our and bicarb soda together. Stir in oats, half the raspberries, sugar, almonds and craisins. Break ricotta in lumps, fold through.

3 In a jug, lightly whisk milk, butter and eggs together. Fold through fl our mixture until just combined (see Tip).

4 Spoon evenly between paper cases. Sprinkle with pepitas, sunflower seeds, extra ricotta and remaining raspberries. Bake 25-30 mins until golden.

TIP

For perfect muffin texture, ingredients should not be over-mixed – stir until only just combined.

BACON & EGG MUFFINS