Muesli Muffins
Whip up these delightful oat and fruit muffins for a wholesome treat that perfectly balances sweet dates, chewy dried apricots, and hearty oats. These moist and tender bites are ideal for a cozy breakfast or a delightful snack to enjoy any time of day. A perfect blend of flavors and textures that will leave you reaching for seconds!
— Constant Cookbook
Ingredients
- 125g Self-raising flour
- 125g Dark muscovado sugar
- 125g Butter
- 125g eggs (about 2 large eggs)
- 75g Chopped dates
- 75g Jumbo oats
- 75g Whole dried apricots
- 1 teaspoon vanilla essence
- 1 tablespoon milk
Instructions
- Preheat the oven to 180 fan and line a baking tray with 18 muffin cases.
- Cream the butter and sugar together in a bowl.
- Add in the eggs a little at a time. (if you have them whisked in a separate bowl you can pour them in the butter mixture on a scale until it reads 125g)
- Fold in the flour until it is all combined and add the milk and vanilla essence.
- Fold in the dates, oats and apricots and fill the cases.
- Cook for 15 minutes or until you can insert a skewer and it comes out clean.
Yield
Makes 18 muffins
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