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
Breakfast Muesli Muffins
- 100 g wholemeal spelt flour (4oz)
- 50 g plain flour (2oz)
- 2 tsp level baking powder
- 1/2 tsp ground cinnamon
- 100 g muesli (4oz) plus a little extra for sprinkling
- 1/2 orange zest of (optional)
- Pinch of salt
- 35 g milk or dark chocolate chips (1 1/2oz)
- 100 g panela sugar or light brown sugar (4oz)
- 100 g butter unsalted (4oz)
- 100 ml milk (4floz)
- 2 medium eggs
- 1 tsp vanilla extract
- Preheat the oven to 200c / 180 Fan/ Gas 6. Line a muffin tin with tulip muffin cases (or if you prefer use regular muffin cases for a smaller sized muffin – see note a below).
- Melt the butter. Cube the butter and place into a small pan. Set over a low heat and allow to gently melt. Avoid letting it become too hot. Set aside once melted to cool a little.
- Meanwhile, combine the dry ingredient. Place the two flours, baking powder, ground cinnamon, muesli, orange zest (if using), sugar, salt and chocolate chips into a good sized mixing bowl. Stir to combine.
- Mix the wet ingredients together. In another bowl or large Pyrex jug add the milk, eggs and vanilla. Use a fork to beat the eggs with the milk. Add the cooled butter. Mix again to combine.
- Combine the wet ingredients with the dry. Make a well in the dry ingredients. Pour the wet ingredients in. Use a spatula or large metal spoon to quickly mix everything together. Pay attention to the bottom of the bowl ensuring there isn’t a large pocket of dry mix, though do avoid over mixing to prevent the muffins from becoming a little tough once baked.
- Fill the muffin cases & scatter with more muesli. Using a dessert spoon, fill the cases with the batter mixture. You’re aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 90g. Take a further handful of your chosen muesli. Remove the dried fruit (placing it back in your cereal container). Scatter the oats, seeds and nuts over the top of the raw muffins (see note b below).
- Bake. Place the muffin tray in the centre of the oven and bake for 25 minutes. You may need to rotate the tray after 18 minutes of baking. Once baked, remove from the oven. Allow the muffins to rest in the tray for a few minutes before removing them onto a cooling rack.
- muffin cases
- muffin tray
Cook's Tipsa) 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.
StoreThe muffins are best enjoyed slightly warm from the oven but will keep up to 1 day in an airtight container.
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