Granola Or Muesli Muffins Food

GRANOLA MUFFINS

Steps:

• Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.
• Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.

MUESLI-APPLESAUCE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin.
• In a large bowl, beat the applesauce, oil egg, sugar and water together for 2 minutes at medium speed.
• In a medium bowl, combine the flour, cinnamon, salt, baking soda, allspice and muesli together. Add the dry ingredients to the applesauce mixture. Beat on low speed until combined.
• Spoon batter into the prepared muffin tin filling each cup 3/4 full. Bake in the preheated oven for 20 to 25 minutes or until the tops are golden brown an spring back lightly when touched. Remove from pans immediately to cool.

MUESLI MUFFINS

Steps:

• Preheat oven to 375 degrees. Whisk together flours, bran, baking soda, salt, and cinnamon in a medium bowl; set aside.
• Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing until combined after each addition. Add bananas, applesauce, and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Stir in 3/4 cup muesli and the blueberries.
• Line 10 cups of a standard (12-cup) muffin tin with paper liners. Divide batter among cups, filling to rims. Sprinkle tops with remaining 1/2 cup muesli. Bake until a cake tester inserted into centers comes out clean, 15 to 20 minutes. Let cool completely in tin on a wire rack.

YOUR FAVOURITE CEREAL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease 12 muffin cups or line with paper cups.
• In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
• Make a well in the centre.
• In a small bowl, whisk the milk with the egg and vanilla.
• Whisk in the butter.
• Peel the apple, if you wish, and coarsely chop.
• Pour the milk mixture into the centre of the dry ingredients and stir just until combined.
• Stir in the apple, raisins and cereal.
• Place the batter in the muffin cups.
• Sprinkle with extra cereal or cinnamon sugar if desired.
• Bake in the centre of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
• Remove the muffins from the pan and cool on a wire rack.
• Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.

MUESLI MUFFINS RECIPE

Steps:

• Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.
• Line a muffin tray with 12 cases.
• Sift the flour, baking powder and ginger into a large bowl.
• In a separate bowl mix together the muesli and dried fruit. Add ¾ of the muesli mix to the flour mix. Setting the remainder aside.
• In another bowl combine all the remaining ingredients until well combined.
• Pour the dry ingredients into the wet ingredients and mix until just combined.
• Divide the mixture between the 12 muffin cases and sprinkle with the remaining muesli.
• Bake for 20 mins or until golden and well risen.
• Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.

OVERNIGHT DATE AND GRANOLA MUFFINS

Steps:

• Add all the ingredients (except demerera sugar) to a large bowl and mix thoroughly. Cover with clingfilm and leave in the fridge overnight.
• The next day - preheat the oven to 200°C/180°C Fan/400°F (gas mark 6).
• Fill a muffin tray with 12 paper cases and divide the chilled mixture between them. Now sprinkle the tops with the demerera sugar.
• Bake in the oven for 20-25 minutes.
• Serve to your adoring fans with coffee or hot chocolate or a glass of cold milk and lap up the glory.

GRANOLA MUFFINS

Steps:

• Preheat oven to 375 degrees. Line 36 muffin tins with paper liners or spray with non-stick spray.
• Combine the flour, baking soda, salt and cinnamon in a large bowl.
• In another bowl, whisk together the buttermilk, eggs, sugar, oil and mayonnaise. Pour this into the dry ingredients and and mix lightly to combine.
• Fold in granola and cranberries (or 1/2 cup more raisins) until evenly distributed in batter.
• Divide batter among the 36 muffin cups, filling almost to the top.
• Bake for 20 minutes or until golden brown. Let cool a bit on a wire rack before serving.

GRANOLA OR MUESLI MUFFINS

Steps:

• Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
• Combine the flour, baking soda, and salt in a large bowl.
• In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
• Fold in granola and then divide among the 12 paper lined tins.
• Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.

BANANA MUESLI MUFFINS

Steps:

• Preheat oven to 350 degrees F (340 degrees F if using a dark, nonstick muffin tin).
• In a large bowl, mix together all the wet ingredients (1 1/2 mashed banana, safflower oil, eggs, sugar, milk, and vanilla).
• In a separate bowl, combine the dry ingredients (whole wheat flour, white flour, salt, baking powder, and baking soda).
• Add the flour mixture to the wet ingredients, mixing only until just combined. DO NOT OVERMIX!
• Gently fold in the chopped banana, 2/3 cup muesli, and flax seeds.
• Line a standard 12 cup muffin tin with paper liners. Spoon the batter evenly into the cups (it should be about even with the tops of the cups).
• Top the muffins with the broken banana chips and remaining 2 tablespoons of muesli.
• Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
• Enjoy!

BERRY GRANOLA MUFFINS

Steps:

• Preheat the oven to 190°C/ Gas Mark 5. Line a 12-hole muffin tin with paper cases.
• Put the flour and baking powder in a bowl, stir in the sugar and granola, and make a well in the centre. Pour in the egg, oil and milk and mix carefully until you have a thick batter. Stir in the banana, vanilla and blueberries.
• Divide the mixture between the paper cases (they will be quite full), sprinkle with a little granola and bake for 25-30 minutes until risen and lightly golden. Transfer to a wire rack to cool slightly. Best served warm.

BANANA GRANOLA MUFFINS

Steps:

• 1. Pre-heat the oven to 325 degrees F. Grease 12 muffins tins or line with cupcake wrappers. 2. In a large bowl, mix the the eggs, sugar, oil, vanilla extract, and mashed bananas together. 3. Sift together in a smaller bowl the flour, baking powder, baking soda, cinnamon, and salt. Add granola or muesli, raisins, and nuts if using. 4. Add the dry ingredients to the wet banana mixture, mix well, and fill the muffin cups with a 1/3 measuring cup. 5. For the topping, mix the sugar and cinnamon together and sprinkle about a half a teaspoon of the mixture over the top of each muffin. 6. Bake for 20 minutes and cool before removing from muffin tin.

LOW-SUGAR BANANA MUESLI MUFFINS

Steps:

• Step 1 Preheat the oven to 350 degrees F. Lightly oil the muffin pan and set aside.
• Step 2 For the Topping: In a small mixing bowl add the muesli, brown sugar, coconut and cinnamon and mix well to incorporate. Add the melted coconut oil and mix. Set aside.
• Step 3 For the Muffins: In a medium bowl add the almond flour, all-purpose flour, baking soda and dash of salt. Mix well to incorporate. Set aside.
• Step 4 In the bowl of a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the brown sugar and melted coconut oil and mix on low. With the mixer running, add the eggs, mashed bananas, and vanilla extract.
• Step 5 With the mixer on low, add the flour-mixture and cashew milk in two additions. Mix until well incorporated.
• Step 6 Pour the muffin batter into the prepared baking pan. Using a tablespoon, generously scoop a heaping spoonful of the muesli topping onto each muffin.
• Step 7 Place the muffins on the middle rack in the oven and bake for 20-25 minutes until firm to the touch. Cool slightly before serving.

MUESLI MUFFINS (21 DAY WONDER DIET: DAY 20)

Steps:

• Preheat oven to 180°C Spray 6 muffin pan holes with cooking oil, or line with paper cases.
• Combine muesli, oil, yogurt, egg, flour, rind and spice in medium bowl. Mix with fork.
• Divide mixture among pan holes; sprinkle with sugar. Bake about 25 minutes.
• Serve 2 muffins each with cheese.