Muesli cupcakes

Name: Muesli cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 125 g / 4 1/2 oz / 1 1/4 cup self-raising flour; 2 tsp baking powder; 75 g / 2 1/2 oz / about 1/2 cup brown sugar; 100 g / 3 1/2 oz / about 1 cup muesli mix (recipe follows or store-bought); 150 ml / 5 fl oz / 2/3 cup milk; 100 ml / 3 1/2 fl oz / nearly 1/2 cup sunflower oil; 1 egg (large, free-range); sunflower seeds and pumpkin seeds (for garnish), to taste

Healthy muesli cupcakes made with a homemade muesli mix, topped with seeds

35 min

Easy

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Ingredients

self-raising flour 125 g / 4 1/2 oz / 1 1/4 cup

baking powder 2 tsp

brown sugar 75 g / 2 1/2 oz / about 1/2 cup

muesli mix (recipe follows or store-bought) 100 g / 3 1/2 oz / about 1 cup

milk 150 ml / 5 fl oz / 2/3 cup

sunflower oil 100 ml / 3 1/2 fl oz / nearly 1/2 cup

egg (large, free-range) 1

sunflower seeds and pumpkin seeds (for garnish) to taste

Instructions

Preparation

Preheat oven to 200°C/400°F/Gas mark 6. Line a 12-cup muffin tin with paper liners.

Make the muesli mix

Combine rolled oats, wheat germ, raisins, coarsely chopped Brazil nuts, pumpkin seeds, sunflower seeds, diced dried apricots, and diced dates.

Make the batter

Sift the flour, baking powder, and sugar into a large bowl. Stir in the muesli. In another bowl, mix the milk, oil, and egg, then pour into the dry ingredients. Stir until just combined; lumps are fine.

Bake

Spoon the batter into the cups and sprinkle each cake with pumpkin seeds and sunflower seeds. Bake for 15-20 minutes until firm to the touch and golden.