1 cup (150g) self-raising flour
1 cup (160g) self-raising wholemeal flour
1 cup (130g) toasted muesli or granola
3/4 cup (165g) brown sugar
1 cup (250ml) buttermilk
1/2 cup (125ml) canola oil or vegetable oil
1 cup (130g) finely chopped strawberries
STRAWBERRY CREAM CHEESE ICING
50g strawberries, coarsely chopped
1 tablespoon caster sugar
125g cream cheese, softened
60g butter, softened
1 1/2 cups (240g) icing sugar mixture
Preheat oven to 180C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases.
Place combined flour, muesli or granola and sugar in a bowl. Stir to combine. Whisk egg, buttermilk and oil in a jug. Add to the flour mixture with the strawberry and gently stir until just combined (don’t overmix). Spoon evenly among the paper cases.
Bake for 20-25 mins or until a skewer inserted into the centres comes out clean. Set aside in the pan for 5 mins to cool slightly before turning onto a wire rack to cool completely.
Meanwhile, to make the strawberry cream cheese icing, combine the strawberry and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, for 5-7 mins or until the strawberry softens and mixture thickens slightly. Remove from heat. Use a fork to mash until smooth. Set aside to cool.
Use an electric mixer to beat cream cheese and butter in a bowl until pale and creamy. Gradually add icing sugar, in batches, beating well after each addition. Add strawberry mixture. Beat to combine. Spread evenly over muffins. Top with extra strawberries and a sprinkle of muesli.