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.
For another breakfast time twist on muesli try a muesli sourdough loaf!
Muesli Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
The perfect weekend way to enjoy your muesli - in a muffin.
Course:
Baked Goods
Cuisine:
Baking
Servings: 6 muffins
Calories: 193 kcal
Ingredients
- 2 oz spelt flour
- 2 oz plain flour
- 2 oz muesli
- 1 oz granulated sugar golden
- 1 tsp baking powder
- pinch salt
- 5 fl oz soy milk Or use regular milk
- 1 fl oz sunflower oil
- Extra muesli
Instructions
-
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.
Recipe Notes
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.
Nutrition Facts
Muesli Muffins
Amount Per Serving
Calories 193
Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 46mg2%
Potassium 194mg6%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin A 130IU3%
Calcium 66mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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Sophie
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.
Hippolyra
I challenge you to make just one perfect muffin Sophie! They will work with normal milk or soy. Just skip the egg.