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Recipe: Muesli Muffins with Berry Mango Smoothies

Muesli Muffins with Berry Mango Smoothies

A winning combination of scrumptious muesli muffins, served hot with a healthy mixed berry and mango smoothie.

Breakfast Muesli Muffins: Makes 12


2 eggs

1 cup (250ml) buttermilk

¼ cup (60ml) light olive oil

2 tablespoons honey

3 cups (390g) toasted muesli with dried fruit and nuts

1¼ cups (165g) plain flour

½ teaspoon bicarbonate of soda

1 orange

250g (1 cup) vanilla yoghurt


What to do

• Preheat oven to 200°C. Grease a 12-cup muffin pan with a little butter or olive oil.

• Finely grate the rind of the orange into a bowl and mix in the flour, the bicarbonate of soda

   and 2 cups of the muesli.

• Whisk eggs, buttermilk, oil and honey together in a separate bowl.

   Juice the orange and add ½ a cup of the juice to the egg mixture.

• Pour wet ingredients into dry and mix together quickly until just combined.

   It’s all right if the mixture looks lumpy and uneven.

• Spoon mixture into a prepared muffin tin, leaving enough space for the mixture to rise.

   Bake for 20 minutes or until golden and cooked through, when toothpick comes out clean.

• Cool for 5 minutes before transferring to a wire rack to cool completely.

   Top with a blob of yoghurt and sprinkle with the remaining muesli.


Berry Mango Smoothies: Makes 4 glassfuls


300g of fresh or frozen mixed berries (strawberries, blueberries and/or raspberries) and mangoes, thawed

750ml (3 cups) low-fat milk

250g (1 cup) creamy vanilla yoghurt

80ml (1/3 cup) honey

1 cup crushed ice


What to do

• Place half the fruit in a blender and blend until smooth and creamy.

   Add half the milk, yoghurt, honey and ice and blend until smooth.

• Pour into 2 chilled serving glasses.

• Repeat with the remaining half of the ingredients.