To make breakfast muffins first preheat the oven to 180 degrees.
Grease a 12 hole muffin tin well with canola oil spray.
Sift the flour and cinnamon together in a bowl and add the caster sugar and the muesli.
In a separate bowl mix together the olive oil spread, yoghurt and eggs.
Pour the liquid ingredients into the dry ingredients slowly with a wooden spoon until just combined.
Add the grated apple. Pour into the prepared tin and drizzle the honey over the top.
Bake for 20 minutes and cool on a wire rack.
Recipe Hints and Tips:
Breakfast Muffins are suitable for freezing. Cool to room temperature and wrap individually with plastic wrap. Good in the freezer for up to three months.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
