Monday, March 22, 2010

Day #46: Muesli Muffins

Today, I made the Muesli Muffin recipe from my 100 Muffins Cookbook. These reminded me a lot of the Homemade Granola ones that we made way back on day 18 in this journey. You can find that recipe here:
In fact, you could even substitute granola for the muesli in this recipe because they are basically the same thing. For those of you who don't know what muesli is, it is a loose mixture of mainly rolled oats and/or cornflakes together with various pieces of dried fruit, nuts, and seeds. You can find boxes of it in your cereal aisle at the grocery store or even make your own from scratch.
I added a tablespoon of pumpkin pie spice to the muffins because I thought they might need a little extra flavor. These turned out very yummy, hearty, healthy, and perfect for breakfast served warm and slathered in honey.
Enjoy! picture today...having digital camera issues :-). Trust me, the muffins are good and turned out as pretty as a muffin possibly can.

Tomorrow's Muffin: Mini Blue Cheese & Pear Muffins

Muesli Muffins


oil or melted butter, for greasing (if using)
1 cup all-purpose flour
1 tbsp baking powder
2 cups unsweetened muesli
1/2 cup firmly packed light brown sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
1 Tbsp pumpkin pie spice (my own addition, feel free to delete)

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners.

Sift together the flour and baking powder in a large bowl. Stir in the muesli and brown sugar.

Lightly beat the eggs in a large bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.

Spoon the batter into the prepared muffin pan. Bake in the preheated oven for 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes,then serve warm or transfer to a wire rack to cool completely.

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