Blueberry & Lemon muesli loaf
Preheat your oven to 200°c/180°C gan/gas mark 6 then grease a 900g non-stick loaf tin.
Put the muesli, flour, and lemon zest into a large mixing bowl and give them a quick stir. Add the lemon juice, eggs, milk and honey, and mix until everything is well combined.
Spoon enough better into the loaf tin to cover the base (this prevents the blueberries sinking to the bottom of the loaf.) Stir the blueberries into the remaining batter, then pour it into the loaf tin.
Top the batter with an extra handful of muesli if desired, then bake the loaf for 35-40 minutes, or until a skewer inserted into the centre of the loaf comes out clean.
Leave the loaf to cool slightly before carefully removing it from the tin. Either serve it immediately (it is best served warm, but can be served cold) or leave it to cool completely on a wire rack before storing it in an airtight container.
This recipe can be found in the What I Ate For Breakfast recipe book!
oil or butter, for greasing
150g Luscious Berry & Cherry muesli, plus extra for topping
150g self-raising flour
zest and juice of 1/2 large lemon
2 large free-range eggs
200ml semi-skimmed milk (or a non-dairy alternative)
3 tbsp runny honey