Tummy Crisis Dried Apricot And Muesli Muffins Recipes

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

"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.

MUESLI MUFFINS

Steps:

• Preheat oven to 190°C Line 12 cup muffin pans.
• Place oats in a large bowl with the milk and leave to stand for 10 minutes.
• Sift over the flour and add the remaining ingredients, stirring to just combine.
• Divide the mixture amoung the prepared pans and scatter with a little extra muesli.
• Bake for 20 - 25 min until the muffins are firm and golden. Allow to cool slightly before removing from the pan to a wire rack.

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 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.

APRICOT OATMEAL MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

MUESLI MUFFINS

Steps:

• Preheat oven to 375°F
• 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.