Lemony Muesli
Breakfast Muffins


  1. Preheat the oven to 180ºC, gas mark 4

  2. Place the flours, baking powder, sea salt, xanthum gum and muesli and cranberries in a large mixing bowl

  3. Place the rest of the ingredients into a blender and process until smooth.Pour into the flour mixture and beat well to form a thick batter

  4. Spoon the mixture into greased muffin moulds. Bake for 15-20 minutes until golden brown and firm on top

  5. Leave to cool in the tins for 5 minutes before turning out and cooling on a rack

Serves: 10
Preparation time: 30 mins
Cooking time: 15 mins
Difficulty level: Medium
Recipe by


  • Makes 10 muffins

  • 125g / 4 ½ oz brown rice flour

  • 25g / 1oz potato flour

  • 2tsp baking powder

  • Pinch of sea salt

  • 1/2tsp xanthum gum

  • 115g / 4oz Nairn’s Gluten Free Muesli

  • 2tbsp dried cranberries

  • 75g / 3oz Perfect Sweet

  • 3 eggs

  • 4tbsp olive oil

  • Zest of 1 lemon

  • 1tbsp lemon juice

  • 150ml milk or milk alternative*