Sunday, August 9, 2009

Mueslix Muffins


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.

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