Breakfast muffins

Wheat free. Makes 10 - 12 muffins

This is how you do it: Muesli and wholemeal flour are soaked overnight to make for a quick job the next morning, but, more importantly, the soaking breaks down the phytic acid and anti nutrients, plus makes them more digestible. They freeze brilliantly.

Kitchen Notes:

These are a moist muffin and need to be kept in the fridge when the weather is hot. Berries are lovely in these, especially blueberries (frozen is fine), as are apricot, apple, pear and banana. If the fruit is slightly dryer (eg apple, pear or banana) you can add a little more liquid than specified if desired. I tend to avoid the wetter fruits such as peaches, plum and mango.

1 cup muesli 1 cup wholemeal wheat or spelt flour 1/4 cup yoghurt 2 1/2 teaspoons baking powder egg 1/2 cup rapadura sugar or 1/3 cup honey 60 gm butter - melted and cooled a little 1 cup fruit - if large, chopped into 1 - 1 1/2 cm dice, and peeled if necessary

Topping:

1/4 cup almonds or walnuts, roughly chopped 2 tablespoons rapadura or light brown sugar 2 tablespoons desiccated coconut 1/2 teaspoon cinnamon

Add the muesli and flour to a small bowl. Mix the yoghurt with 1 1/4 cups plus 40 ml water and add to the muesli and flour, stir through. Place in fridge overnight.

The next morning, pre heat the oven to 180 C or 165 C if fan forced. Add the baking powder to the muesli and stir through – it will be thick. In a separate bowl, mix together the egg and rapadura, and add this to the muesli and stir through together with the butter. Gently fold in the fruit. Spoon into muffin cups. Add the nuts, rapadura, coconut and cinnamon to a bowl and toss though. Spoon over the muffins.

Bake for 30 - 35 mins.