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!
The perfect weekend way to enjoy your muesli - in a muffin.
- 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
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.
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.