Apple & Muesli Muffins

Perfect for school lunches or after school snacks.

Ingredients:

2 1/3 cups Crunchy Fruit Free Nutty Muesli by Table of Plenty
1 cup (125g) spelt flour
1 apple, grated
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup natural yoghurt
4 eggs
1/4 cup (60ml) olive oil
3 tablespoons honey or golden syrup
1 teaspoon vanilla extract

Method:

Preheat oven to 160?C, line muffin pan with muffin cups or oil Combine muesli in a bowl with yoghurt, oil, vanilla, cinnamon, honey/golden syrup, eggs. Add the baking powder last.

Soak for 10 minutes to allow oats to soften Add the spelt flour and mix through lightly to form the batter- don’t over mix.

Spoon into lined muffin tins Bake for about 30-35 minutes.

To serve, may brush with extra honey/golden syrup, or nut butter, or cream cheese etc.

Variation: After step 3, before adding flour, you may like to add 1 whole grated apple (with all skin and juice from grating). Recipe and image by Table of Plenty.

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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.

Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.

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