Spiced Apple & Muesli Overnight Muffins
Breakfast muffins? Yes please! Get a jump-start by making the batter the night before and leaving it to rest overnight. They will be well worth the wait!
Ingredients
1 1/4 cups plain flour
3/4 cup brown sugar
1 1/2 cups natural muesli
2 tsp baking powder
2 tsp cinnamon
2 tsp ground ginger
2 medium carrots, grated
2 apples, peeled, cored, and diced
Pinch salt
3 eggs
1/2 cup olive oil
Zest and juice of 1 large orange
Method
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In a large bowl, stir together dry ingredients: flour, sugar, muesli, baking powder, cinnamon, ginger, and salt.
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Add the carrots and apples and toss through the dry ingredients.
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In a separate bowl, whisk together the eggs, olive oil, orange juice and zest.
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Pour this over the dry ingredients and stir briefly until just combined.
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Don’t overmix as this can lead to dense muffins (and no one wants a dense muffin!)
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Cover the bowl and place in the fridge until morning.
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In the morning set the oven to 190°C (170°C fan-forced).
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While the oven is heating up, place muffin cases in a muffin tin and fill them up 3/4 full.
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Bake for 18-20 minutes and allow to cool on wire rack.
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The batter will keep for a second night in the fridge if you prefer to bake 6 muffins at a time.
Makes 12 muffins (try not to eat them all at once!)
More delicious breakfast recipes that can be prepared ahead
Belgian Waffles (Just make a big batch of waffles and freeze, then pop them in the toaster for brekky with your favourite toppings)
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