Please don't be put off by the large list of ingredients; I've included a recipe for muesli, which you don't have to use - just use anything you already have in the cupboard. Remember, though, that if your muesli has sugar in it the cupcakes are going to end up very sweet, and you may want to reduce the quantity of the other sugar in the recipe.
* Makes about 10
8 tbsp jumbo rolled oats
4 tbsp wheat germ
2 tbsp raisins
large handful of brazil nuts, roughly chopped
large handful of pumpkin seeds
large handful of sunflower seeds
1 tbsp dried apricots, chopped
1 tbsp dates, chopped
Kate Shirazi makes beautiful and irreverently decorated cupcakes with eggs from her own free-range flock of hens rescued from laying cages—they are cupcakes with both conscience and attitude. Combining a simple, straightforward approach to cooking and an insatiable appetite for cake, here is a collection of delicious new recipes and fun designs for cupcakes. A lively, colorful book packed with baking tips, captivating new cake designs, modern photography, and delightful illustrations, it is split into low-fuss, middle-fuss, and high-fuss recipes, with ideas for sweet and savory, children and adults, and seasonal and special occasion designs. There is also a section devoted to ingredients and equipment. The author writes in such an informal style and w...© 2013 Kate Shirazi / Anova · Reproduced with permission.
Preheat the oven to 200'C/400'F/Gas mark 6. Line a 12-hole muffin tray with cupcake cases (baking cups). To make the muesli, mix everything together. That's it.
Sift the flour, baking powder and sugar into a large bowl. Add the muesli and stir through. In another bowl, mix the milk, oil, egg, and pour onto the dry ingredients. Stir just enough to combine and don't worry about the lumps.
Spoon the mixture (batter) into the prepared cases, and sprinkle some pumpkin and sunflower seeds on top of each cupcake. Bake in the oven for 15-20 minutes until firm to the touch and golden.