Mini Muesli Muffins

Place muesli, sifted flour, sugar, carrot, apple, sultanas and pecans into a large bowl. Combine eggs, oil and milk. Add liquid ingredients to dry ingredients and mix gently until just combined.
Spoon mixture into lightly greased 3 x 12 hole mini muffin tin or 1 x 12 hole regular muffin tin.
Bake in a moderately hot oven (190°C) for 25 minutes for the mini muffins and 30 minutes for the regular sized muffins. Serves 36 mini or 12 large muffins.

These muffins combine the goodness of apples, carrots, sultanas and pecan nuts – all of which supply some fibre, vitamins and other nutrients. Choose a good oil, such as light olive oil, to ensure your family receives the more healthy monounsaturated fats.
Grated carrot is the perfect filler. Use it to bulk up tomato pasta sauces, soups, casseroles and cake/muffin mixes. You’ll be amazed – fussy eaters won’t know the difference or detect the extra vegie.
Choose natural muesli in preference to toasted muesli. Although delicious, toasted mueslis can often have a fat and sugar content similar to sweet biscuits.

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