Method:

1 Preheat oven to 200°C (400°F/Gas 6). Lightly spray 12 mini muffin holes with canola oil spray.
2 Sift the flour into a bowl, stir in the sugar and make a well in the center.
3 Whisk together the milk, butter and egg, pour into the well and mix until just combined (the mixture should still be lumpy).
4 Divide half the mixture among the muffin holes. Spoon a little raspberry fruit spread into the center of each hole and top with the remaining muffin mixture. Sprinkle with the muesli and bake for 15 minutes or until the muffins have risen. Set aside for 15 minutes to allow the filling to cool before serving. Makes 12

* Freeze the muffins in an airtight container or sealed plastic bag for up to 1 month.