I regularly make these muesli muffins as a breakfast treat and lunchbox filler for my family. They are light and fluffy with chewy bits on the inside. They freeze quite well and, if your family is anything like mine, you might want to double the recipe, which can also be easily done. They are perfect to make the night before, as they are quite quick and easy to assemble. I fill them with pecans or walnuts and this time around I added some cranberries as well. They are especially delicious if you serve them warm straight from the oven with some cheese, butter, and preserves.
Remember not to overmix the batter, it is better to just mix until combined to ensure that the muffins don’t have too fine a texture. Great muffins ought to have a slightly lumpy texture.
Takes: 15 min to prepare and 25 minutes to bake. Serves: 12 muffins. Easy
You will need:
- 625 ml flour
- 20 ml baking powder
- 5 ml ground cinnamon
- large pinch of salt
- 125 ml castor sugar
- 3/4 cup grated carrots
- 250 ml muesli
- 50g walnuts
- 1/4 cup dried cranberries
- 2 large free-range eggs
- 125 ml canola oil
- 250 ml organic full cream milk
- 5ml vanilla essence
- Preheat the oven to 180° C and line a muffin tin with muffin cases.
- Add flour, baking powder, cinnamon, salt, and castor sugar to a mixing bowl and whisk well.
- Stir in the carrots, muesli, nuts, and dried cranberries.
- In another bowl whisk the eggs, oil, milk, and vanilla together and stir into the flour mixture.
- Bake for 25 minutes or until an inserted toothpick comes out clean.
- Serve with your favorite preserves and cheese.
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This recipe was adapted from Recipes from Vrouekeur.