Makes 6 large muffins

Ingredients:

2 XL eggs

1 ¼ cups buttermilk, room temperature

¼ cup coconut oil, melted

½ cup honey

Zest of 1 lemon

1 ½ cups all purpose flour

2 cups Vital Original Muesli

½ tsp bicarbonate of soda

1 tsp baking powder

Pinch of sea salt

1 cup blueberries or berries of choice

Method:

1. Preheat oven to 180˚C.
2. Grease a 6 cup muffin tin or a 12 cup cupcake tin.
3. In a large bowl combine flour, Vital muesli, bicarbonate of soda, baking powder and salt. Mix well. Add blueberries into the dry ingredients and toss to combine.
4. In a separate bowl- whisk together eggs, buttermilk, coconut oil, honey and lemon zest.
5. Combine wet and dry ingredients and mix well.
6. Fill muffin cups with batter. For a fun crunch- add a sprinkle of muesli on top of each muffin just before baking.
7. Bake for 25 minutes for large muffins and 15 minutes for cupcake sized muffins or until golden brown and a cake tester comes out clean.
8. Allow to cool slightly before removing from the tin and cooling on a rack.
9. Serve warm or pack for school lunches or an easy breakfast on the go.