Servings: 6-8 large muffins
Ingredients
1 cup self raising flour
1 cup wholemeal self raising flour
1/2 cup caster sugar
1 cup milk
125g melted, slightly cooled butter
2 large eggs
1 tsp vanilla extract
1/2 cup walnuts roughly chopped
1/2 cup Jordan's Bursting with Berries crunchy oat granola
1 Tbsp chia seeds
Instructions
Preheat oven to 180°C. Lightly grease a 12 hole silicone muffin pan or line with paper patty cases.
Sift flour into a large bowl. Stir in all dry ingredients.
In a large jug, whisk milk, melted butter, eggs and vanila together.
Create a well in the centre of the dry incredients and add milk in roughly quarter batches, mixing lightly between each until all of the ingredients are combined. The mixture will appear like a very thick, gooey pancake batter.
Divide mixture evenly into the muffin pan or patty cases. Try not to overfill. A good rule of thumb is for the mixture to take up about 80% of the muffin pan or paper patty case. Top with a pinch of granola for a little extra crunch.
Bake for 25-30 mins or until brown on top and cooked when tested with a skewer.
Cool in the pan for 5 mins before transferring to a wire rack to finish cooling.
The end result should be light and fluffy.
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