More holiday muffins, this time I used muesli as a ingredient to make these perfect for breakfast; use a good quality muesli for these muffins with lots of nuts, seeds and fruits and no added fats or sugars. I used Quantock Muesli that we have bought in Somerset en route to Cornwall.
Muesli Muffins (makes 6 small or 4 medium muffins – perfect for 2 for breakfast)
Dry ingredients
2oz spelt flour
2oz plain flour
2oz muesli
1oz golden granulated sugar
1oz golden granulated sugar
1tsp baking powder
pinch salt
Wet Ingredients
5oz soy milk (Or use regular milk)
1oz sunflower oil
Extra muesli
Place the dry ingredients in a bowl and mix well, whisk wet ingredients in a separate bowl or jug. Fold wet ingredients into the dry (no more than 15 folds) to make a batter (lumps are fine).
Pour into muffin cases or a silicone mould. Sprinkle extra muesli on top and lightly press into batter. Bake for 20 to 25 mins GM4/180C/350F until risen and golden brown.
Enjoy!
These were quite cakey from the spelt flour if you prefer a more bready muffin leave the spelt out and make with 100% plain flour.
Nice muffins Helen, glad you had a good holiday!
It’s really nice to see a muffin recipe that only makes a few – so often I’m put off making a batch because I don’t know how to get rid of the other 8 that I don’t want to eat. Must try your soymilk instead of eggs trick.
I challenge you to make just one perfect muffin Sophie! They will work with normal milk or soy. Just skip the egg.