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Breakfast

Cranberry Muesli Muffins

20 minutes
Makes 12 muffins
Key Ingredients
  • 550g self-raising flour
  • 200g Jungle Muesli Granola
  • 200g castor sugar
  • 750ml milk
  • 4 eggs (L)
  • 10ml vanilla essence
  • 300g butter, melted
  • 450g cranberries, roughly chopped
  • 50g butter
  • 300g icing sugar
  • 5ml lemon juice
  • 50ml cream cheese, smooth
Method
  1. Preheat the oven to 200° C.
  2. Lightly grease muffin tins.
  3. Sift the flour into a bowl, add the strawberries and sugar to the bowl and stir through. Add the Jungle Muesli Granola.
  4. Mix the milk, egg and vanilla together. Pour the liquid onto the flour and add the butter.
  5. Fold the mixture gently with a metal spoon until just combined. Do not overmix – the batter will still be slightly lumpy.
  6. Divide the mixture evenly among the baking tins.
  7. Bake the muffins for 20 – 25 minutes or until golden and a skewer comes out clean.
  8. Leave them in a tin to cool for a couple of minutes, gently loosen and put on a wire rack.
  9. Icing: Cream butter, add icing sugar, lemon juice and cream cheese, mix till smooth. Ice the tops of the muffins/cakes and garnish with extra strawberries.