Recipes
Lemon frosted bircher muffins
Ingredients
- 1 cup self-raising flour
- 3/4 cup caster sugar
- 3/4 cup rolled oats
- 1/4 cup pepitas
- 1/2 cup sultanas
- 1/2 cup flaked almonds
- 1 teaspoon ground cinnamon
- 125g unsalted butter, melted
- 1 egg
- 3/4 cup apple juice
- 1/2 cup thick vanilla-flavoured yogurt
- Halved strawberries, to decorate
- LEMON FROSTING
- 125g unsalted butter, at room temperature
- 11/2 cups icing sugar mixture
- 2 teaspoons finely grated lemon rind
- 1 tablespoon lemon juice
Method
- Line a 12-hole muffin pan (1/3 cup capacity) with paper cases.
- Combine flour, sugar, oats, pepitas, sultanas, almonds and cinnamon in a medium bowl.
- Whisk together butter, egg, juice and yogurt in a large bowl until combined. Add flour mixture to butter mixture. Gently fold until just combined.
- Divide mixture (about 1/3 cup) among prepared pan holes.
- Cook in a moderate oven (180C) for about 25 minutes, or until cooked when tested. Stand in pan for 5 minutes before transferring to a wire rack to cool.
- To make lemon frosting, beat butter in small bowl with electric mixer until fluffy. Gradually beat in icing sugar mixture until well combined. Add rind and juice. Beat until combined.
- Spread frosting over each muffin. Top with strawberry haves.
- Tip. Frosted muffins can be made up to three days ahead, store in an airtight container. Or freeze for up to 2 months.
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