Sunday, August 9, 2009
2 1/2 cups whole wheat pastry flour
1 cup organic granulated sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. cinnamon
2 eggs (room temperature) lightly beaten
1 cup butter milk
1/4 cup organic cream
1/4 cup melted butter
1 tsp vanilla extract (not vanillin)
1 cup mueslix
1/4 cup apple juice
1/2 cup unsweetened shredded coconut
1/2 cup walnuts (or nut of your choice)
1/4-1/2 cup raisins (soften with either apple juice or water then drain off the liquid)
Pre-heat oven to 375 degrees F.
Butter your muffin tin carefully.
In medium size bowl, soak the mueslix in the apple juice.
In a large bowl, sifting to aerate, stir with a clean dry whisk thoroughly combine dry ingredients
Combine the wet ingredients.
Stir wet into the dry, be careful not to over mix. Fold rather than beat. Use a whisk or spatula, not an electric mixer.
Add the mix-ins gently folding them in.
Fill muffin tins 3/4 full.
Bake for 25 min or until golden brown or until a toothpick inserted near the center comes out clean.
These were very popular. They were very filling and satisfying. We ate them with some scrambled eggs and bacon. Mueslix is a kind of a cereal medley usually served warm. My batch had some dried fruit, nuts, and oat meal in it.