INGREDIENTS:
SECTION A
CAKE FLOUR – 2 CUPS
BROWN SUGAR – ½ CUP
CINNAMON – 1 TEASPOON
BAKING POWDER – 2 TEASPOON
MUESLI – 1 CUP
SECTION B
MILK – 1 CUP
FREE RANGE EGG – 1 EGG
VEGETABLE OIL – ½ CUP
NATURAL YOGHURT – 3 TABLESPOONS
SECTION C
FUDGE – 100g / A GOOD CUP FULL BROKEN UP
PEANUT BUTTER – 3 LARGE TABLESPOONS

METHOD:

1. Preheat your fan assisted oven to 160 degrees celcius.
2. Place the flour, baking powder and cinnamon into a mixing bowl. Sift it, don’t sift it, the choice is yours. I always like to sift my flour and dry ingredients; it just aerates and loosens the dry ingredients well.
3. Sprinkle over the sugar.
4. Mix well using a slotted spoon.
   
5. In a small jug, crack the egg; pour in the milk and the oil.
6. Add the yoghurt and mix together using a whisk or fork.
   
7. Break up the fudge as finely or roughly as you like and add to the dry ingredients.
8. Add the peanut butter and the liquid ingredients and mix together until all well combined.
9. Use muffin paper cups. Give them a light spray of cook & bake.
10. Gently spoon the muffin batter into the paper cups – about half full.
11. Sprinkle the muesli / granola over the top.
    
12. Put muffins into the oven and bake for about 20/25 minutes until golden brown.
13. Insert a skewer and remove. If it comes out clean and hot, then your muffins are ready.
14. Use the same basic recipe for any sweet muffins you’d like to create.
    
    Happy baking