Tummy Crisis Dried Apricot And Muesli Muffins Recipes

"TUMMY CRISIS" DRIED APRICOT AND MUESLI MUFFINS

Steps:

• Preheat oven to 350°F Grease 12 muffin tins and set aside.
• Mix all the topping ingredients together in a small bowl and set aside.
• To make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
• Stir in the buttermilk, melted butter, honey, and eggs.
• Combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
• Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
• Spoon half the mixture into the greased muffin pan, until they are half full.
• With the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
• Spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
• Sprinkle the tops of the muffins with the muesli topping.
• Bake for 20 minutes.
• Cool. Slightly before removing from the pan.
• Carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.

APRICOT BREAKFAST MUFFINS

Steps:

• HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
• COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
• BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
• BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
• SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

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.

MUESLI BRAN MUFFINS

Steps:

• In a large bowl, mix together the flour, raisins, muesli, bran, sugar, baking soda and salt.
• In a separate bowl, whisk together the yogurt, milk, oil and molasses.
• Stir into the dry ingredients and mix just until moistened.
• Spoon the batter into large greased or paper-lined muffin cups, filling to the top.
• Sprinkle with the rolled oats.
• Bake in a 400 degree F oven for 20 minutes or until the tops are firm to the touch.

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.

FANTASTIC APRICOT MUFFINS

Steps:

• Soak apricots in boiling water for 5 minutes.
• In a large mixing bowl, cream sugar and butter until fluffy.
• Add sour cream; mix well.
• Combine dry ingredients; stir into creamed mixture just until moistened.
• Drain apricots, discarding liquid.
• Fold apricots, orange peel and nuts into batter.
• Fill greased or paper-lined muffin tins 3/4 full.
• Bake at 400 degrees for 18-20 minutes or until muffins test done.
• Cool 10 minutes before removing to a wire rack.

YOGURT MUESLI MUFFINS

Steps:

• In large mixing bowl stir together biscuit mix, cereal and brown sugar.
• Make a well in the center.
• In small bowl stir together eggs, yogurt and oil.
• Add egg mixture all at once to cereal mixture.
• Stir just until moistened. (batter should be lumpy).
• Fill muffin cups 2/3 full.
• Bake @ 400 degrees 16-18 minutes.
• or until golden.
• Remove from pans and serve warm.