Mini muesli cups

MAKES 12 PREP AND COOK TIME 20

MINUTES (+ REFRIGERATION TIME) 1 ½ cups (135g) rolled oats

1 cup (50g) dried flaked coconut 2/3 cup (110g) sultanas 2/3 cup (90g) dried sweetened cranberries ¼ cup (50g) pepitas ¼ cup (35g) sunflower seeds

75g butter ¼ teaspoon sea salt flakes ½ cup (175g) honey

1 tsp vanilla extract

1 Grease a 12-hole (⅓-cup/80ml) muffin pan. Cut 24 strips of baking paper; line each hole with two baking paper strips, forming a cross pattern. Alternatively, use cupcake cases.

2 Stir oats and coconut in a medium non-stick frying pan over medium heat for 3 minutes or until lightly toasted.

3 Combine the sultanas, cranberries and both seeds in a measuring jug.

4 Pulse ¾ cup toasted oat mixture and half the fruit and seed mixture in a food processor until finely chopped; stir into the remaining oat mixture with the remaining fruit and seed mixture.

5 Place butter, salt, honey and vanilla in a medium frying pan; stir over medium heat until the butter melts and mixture bubbles. Add combined dry mixtures; stir for 2 minutes or until mixture is well combined and sticky.

6 Spoon mixture into pan holes, pressing lightly to level surface. Refrigerate for 10 minutes to chill; repeat pressing. Refrigerate for at least 1 hour to firm. Use baking paper to remove muesli cups from pan holes.