If you’ve embraced the Easter weekend whole heartedly, just like me, with lots of good food and of course chocolate, your body may be feeling in need of something a little more healthy.
Enter stage left these easy to make Breakfast Muesli Muffins.
Being quick and easy to make, and packed with all of the gorgeous fruits and cereals that we commonly find in muesli, these muffins are perfect for breakfast on the run, elevenses … or simply just because. In fact, although we’ve named this recipe Breakfast Muesli Muffins, in truth you can enjoy these at any time of day. Please don’t feel restricted
to making these solely for your breakfast 😊.
This muffin recipe is packed full of goodness. Courtesy of the ready made muesli bought from our local Sainsburys store there was beetroot, apple and hazelnut, as well as chopped dates, cranberries, pumpkin seeds … I could go on but suffice to say there was a whole lot of other yummy bits and pieces generously added to the flakes of wheat, spelt, oats and barley. As you can imagine every mouthful is deliciously different!
And then let’s not forget about the delicious spelt wholemeal flour used in our recipe which brings a lovely nutty flavour, and the panela sugar which makes this muffin recipe free of added refined sugar (though, of course, there may be some refined sugar in the muesli used).
Of course, with a lovely healthy mix that is commonly found in muesli a handful of chocolate chips just balances the equation, making the break from the feast of Easter chocolate more bearable to face. Although I say that with jest, the small addition of chocolate chips makes for a lovely addition paring well with the beetroot pieces and hazelnuts found in our chosen muesli.
Just like any muffin recipe, these are super easy to make with no need for creaming, folding or even sieving. It’s simply a case of mixing the wet and dry ingredients separately and then combining the two. As I say, you can’t get much easier!
So, here’s how to make Breakfast Muesli Muffin
muffins are not only perfect for breakfast on the go, but any time you
choose. We’ve chosen to call them Breakfast Muesli Muffins, though you
could also refer to them as Muesli Muffins or Breakfast Muffins, but
what I’m sure we will agree on is how tasty they are!
Prep time: 10 mins Cook time: 25 mins Yield: 7 Muffins
7 Tulip muffin size cases & a muffin tin (see note a below).
- 100g Wholemeal Spelt Flour
- 50g Plain White Flour
- 2 tsp (level) Baking Powder
- 1/2 tsp Ground Cinnamon
- 100g Muesli (plus a little extra for sprinkling)
- 1/2 Orange, zest of (optional)
- Pinch of Salt
- 35g Milk or Dark Chocolate Chips
- 100g Panela Sugar (or light brown sugar)
- 100g Butter, unsalted
- 100ml Whole Milk
- 2 Eggs, medium
- 1 tsp Vanilla Extract
Notes: a) The recipe above includes the baking times when using Tulip Muffin cases. These are a little larger than regular muffin cases. If you’d prefer to use regular muffin cases you will need about 9 or 10 cases. Fill each case half to two thirds with the batter (alternatively weigh each one. They will weigh 62g). Bake for 20 minutes and check after about 15 minutes where you may need to rotate the tray. b) Aim to avoid scattering the top of the raw muffins with the dried fruit pieces as these could catch / burn more easily. c) Be aware that the panela sugar can make the muffins look fully baked and ready to be removed from the oven before they are. Carefully check them by touch. They should have a very slight give to them.
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