Muesli Muffins

The smell of these in the oven are incredible.  Everyone walking past stopped to ask what I was making.  They don't have much butter in them, and so I'm classifying them as low fat.  In fact, I made these as a healthier option for the baked good appeal for those in the floods.  You see, on the news they asked people to bring in treats that they could distribute to the families in the evacuation centre.  Hopefully the muffins, and their little message we attached, will bring a smile to someone's face.

Ingredients
1 cup wholemeal self-raising flour
1/2 self-raising flour
1/2 tsp baking powder
1/4 cup tightly packed brown sugar
75g rolled oats
3/4 cup milk
60g unsalted butter
80g sultanas
1/2 cup orange juice

Ingredients for Topping
1 tbsp plain flour
1/2 tsp ground cinnamon
1/4 cup brown sugar
35g toasted muesli
20g unsalted butter, melted

Method
Preheat the oven to 210 degrees (fan-forced) and prepare a muffin tray (either 15 small cases or 12 large).  Sift the flours and baking powder into a bowl.  Add brown sugar and muesli; stir through.  Add milk, melted butter, orange juice and sultanas.  Mix with a fork quickly until all ingredients are combined.  Spoon mixture into muffin cases.  Top with the topping.  To make topping, place all ingredients in a bowl and stir to combine.  Sprinkle topping on top of muffin batter.  Bake muffins for 20-25 minutes or until golden brown. (Can be frozen for 3 months.  If so, reheat in a 180 degree oven for 10 minutes).