- 3/4 cup self raising flour
- Pinch of mixed spice
- 1/4 cup toasted muesli
- 1/4 cup loosely packed brown sugar
- 1/4 cup Greek yoghurt
- 1 egg, lightly beaten
- 2 tablespoons canola oil
- 1/4 teaspoon vanilla extract
- 2 tablespoons toasted muesli, extra
Preheat oven to 180oC. Line three cups of a Texas muffin pan with squares of baking paper.
Sift flour into bowl. Add mixed spice, muesli and brown sugar and stir well. Make a well in the centre of the mixture.
Mix yoghurt, egg, oil and vanilla in a small bowl until well blended.
Pour yoghurt mixture into the centre of the flour and stir until just combined.
Spoon the mixture into prepared muffin cups and spoon the extra muesli over the muffin batter and press gently to adhere. Half fill the empty muffin cups with water to prevent scorching.
Bake for 20 minutes, or until a skewer inserted into the centre of the muffin comes out clean. Leave to cool for 5 minutes before turning out onto a wire rack to cool.
- Add 1/4 cup dark chocolate chips with the yoghurt mixture.
- Add 1/4 cup of any dried fruit with the yoghurt mixture
Tips & Hints
Any muesli will do in this recipe, just try to avoid sultanas/raisins in the topping as they may scorch.
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