recipes_Australia_September_2017

SEPTEMBER 2017 recipes+ 75

here to help freezer

You’ll always have a delicious

breakfast on hand with these

make-ahead baked beauties

Muffin

mania

PHOTOGRAPHY

SCOTT HAWKINS

Muesli Muffins

MAKES 6 PREP 10 minutes

COOK 30 minutes COST $2 each

2½ cups self-raising flour

½ teaspoon bicarbonate of soda

1 cup traditional rolled oats

125g frozen raspberries, thawed, plus

125g extra

½ cup firmly packed brown sugar

½ cup coarsely chopped natural almonds

⅓ cup chopped dried sweetened

cranberries

200g fresh low-fat ricotta, plus 100g extra

1 cup skim milk

125g reduced-fat margarine, melted

2 eggs, at room temperature

1 tablespoon chopped pepitas

(pumpkin seeds)

1 tablespoon chopped sunflower seeds

1 Preheat oven to 200°C/180°C fan-forced.

Line a 6-hole (¾ cup) Texas muffin tray

with paper cases. Combine flour,

bicarbonate of soda, oats, raspberries,

sugar, almonds and cranberries in a bowl.

Fold through ricotta. Make a well at centre.

2 Whisk milk, margarine and eggs in

a jug. Fold through flour mixture until

just combined. Spoon into prepared

holes. Sprinkle with pepitas, sunflower

seeds, extra ricotta and extra raspberries.

3 Bake for 30 minutes or until a skewer

inserted at centres comes out clean.

Stand in tray for 5 minutes, then

transfer to a wire rack to cool.

+ TO FREEZE Wrap individually

in baking paper, then plastic food

wrap. Label, date and freeze for up

to 3 months.

+ TO THAW Place in fridge overnight.

+ TO REHEAT Microwave on High

(100%) in 30-second bursts until warm.

FREEZER TIPS

TOP TIP

To prevent muffin

tops from spreading

and looking like

mushrooms, don’t

overmix. Mixture

should be lumpy