GRANOLA OR MUESLI MUFFINS
Another from Nigella Lawson's Feast cookbook. You can use granola or muesli interchangeably here. There was more batter than I usually get for a 12 muffin recipe so I kept filling up the cups more and filled them nearly to the top with some batter still left over but not much. The muffins did not rise much so I guess this was the right thing to do. These are tasty little treats that are also good for you. Enjoy!
Provided by invictus
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
- Combine the flour, baking soda, and salt in a large bowl.
- In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
- Fold in granola and then divide among the 12 paper lined tins.
- Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.
Nutrition Facts : Calories 276.1, Fat 11.8, SaturatedFat 2, Cholesterol 18.4, Sodium 190.8, Carbohydrate 37.1, Fiber 2.2, Sugar 18.4, Protein 5.8
"TUMMY CRISIS" DRIED APRICOT AND MUESLI MUFFINS
Make and share this "tummy Crisis" Dried Apricot and Muesli Muffins recipe from Food.com.
Provided by Engrossed
Categories Breads
Time 40m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Grease 12 muffin tins and set aside.
- Mix all the topping ingredients together in a small bowl and set aside.
- To make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
- Stir in the buttermilk, melted butter, honey, and eggs.
- Combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
- Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
- Spoon half the mixture into the greased muffin pan, until they are half full.
- With the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
- Spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
- Sprinkle the tops of the muffins with the muesli topping.
- Bake for 20 minutes.
- Cool. Slightly before removing from the pan.
- Carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 389.3, Fat 12.8, SaturatedFat 7.3, Cholesterol 64, Sodium 380.6, Carbohydrate 65.7, Fiber 4.3, Sugar 33.1, Protein 7.7
MUESLI MUFFINS
Make and share this Muesli Muffins recipe from Food.com.
Provided by recipe czarina
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190°C Line 12 cup muffin pans.
- Place oats in a large bowl with the milk and leave to stand for 10 minutes.
- Sift over the flour and add the remaining ingredients, stirring to just combine.
- Divide the mixture amoung the prepared pans and scatter with a little extra muesli.
- Bake for 20 - 25 min until the muffins are firm and golden. Allow to cool slightly before removing from the pan to a wire rack.
Nutrition Facts : Calories 220.8, Fat 6.9, SaturatedFat 1.5, Cholesterol 21.2, Sodium 24.6, Carbohydrate 35.5, Fiber 2.1, Sugar 14.8, Protein 4.9
BANANA MUESLI MUFFINS
These muffins are not too sweet and are filled with whole grains. The museli, sucanat sugar, and flax seeds help to lower the glycemic index. As with almost all baked goods, these muffins do not have a low glycemic load, so enjoy them in moderation. For the museli, I like to use Bob's Red Mill. You can substitute the muesli with granola, but it will increase the fat and calories. Enjoy!
Provided by Rhubarbarella
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (340 degrees F if using a dark, nonstick muffin tin).
- In a large bowl, mix together all the wet ingredients (1 1/2 mashed banana, safflower oil, eggs, sugar, milk, and vanilla).
- In a separate bowl, combine the dry ingredients (whole wheat flour, white flour, salt, baking powder, and baking soda).
- Add the flour mixture to the wet ingredients, mixing only until just combined. DO NOT OVERMIX!
- Gently fold in the chopped banana, 2/3 cup muesli, and flax seeds.
- Line a standard 12 cup muffin tin with paper liners. Spoon the batter evenly into the cups (it should be about even with the tops of the cups).
- Top the muffins with the broken banana chips and remaining 2 tablespoons of muesli.
- Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Enjoy!
Nutrition Facts : Calories 302.2, Fat 15.6, SaturatedFat 1.4, Cholesterol 35.8, Sodium 177.7, Carbohydrate 37.3, Fiber 3.7, Sugar 16.1, Protein 5.5
MUESLI MUFFINS (21 DAY WONDER DIET: DAY 20)
This is Day 20: Breakfast, on the 21 Day Wonder Diet. This recipe makes 6 muffins. You will use the leftovers as a snack tomorrow! The muffins also freeze really well, and can be defrosted/heated in the microwave. This breakfast is to be followed by a mid-morning snack of 1 small pear.
Provided by Sara 76
Categories Breakfast
Time 30m
Yield 6 muffins, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Spray 6 muffin pan holes with cooking oil, or line with paper cases.
- Combine muesli, oil, yogurt, egg, flour, rind and spice in medium bowl. Mix with fork.
- Divide mixture among pan holes; sprinkle with sugar. Bake about 25 minutes.
- Serve 2 muffins each with cheese.
MUESLI COOKIES
If you can use home made muesli/granola, because some of the bought mueslis can be very sweet.I sometimes add some dried cranberries, about a tablespoon.
Provided by PetsRus
Categories Dessert
Time 30m
Yield 20-25 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Lightly grease one or two baking sheets.
- Put butter, sugar and syrup in a pan and heat gently until the butter is melted Measure all the other ingredients in a large bowl and add the melted mixture, stir until well blended.
- Spoon teaspoonfuls on the baking sheet (s), making sure you give them room to spread Bake them for approx 15 minutes.
- Leave them to cool on the baking sheet for a few moments, lift them of with a metal spatula and let them cool completely on a cake rack.
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