Overnight fruit and muesli muffins

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How to make Overnight fruit and muesli muffins

  • Yield : 12
  • Prep Time : 6:15
  • Cook Time : 0:30
  • Total Time : 6:45

Ingredients

  • 1 1/2 cups natural muesli (see note)
  • 1/2 cup dried apricots, chopped
  • 1 teaspoon mixed spice
  • 1 1/2 cups self-raising flour
  • 1/2 cup Fruisana fruit sugar (see note)
  • 1 1/2 cups milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup fresh blueberries or frozen blueberries
  • Reduced-fat spread, to serve

Method

  • Step 1 Combine muesli, apricots, mixed spice, flour and sugar in a glass bowl. Make a well in the centre. Add milk, egg and oil. Using a wooden spoon, stir until just combined. Refrigerate, covered, overnight.
  • Step 2 Preheat oven to 190°C/170°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Stand muffin mixture at room temperature for 10 minutes. Stir in blueberries.
  • Step 3 Spoon mixture into paper cases. Bake for 20 to 25 minutes or until browned and cooked through. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve muffins with spread.

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