for me Muffins are small, handy cakes that i can bake and eat without much effort. i barely ever have breakfast, but these muesli muffins (from cynthia barcomi “let’s bake”) are the perfect breakfast to go. i christened my new mini muffin form with them and in this smaller size there are a great snack. my yoga students where delighted by this small fortification before and after class. of course you can adjust the muffins to your liken – use different berries, a different muesli each time, maybe add some chocolate or coconut flakes. whatever you’ve got at home.

ingredients (12 normal sized muffins, 48 mini muffins)

• 200 g wholemeal flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 100 g frozen berries, thawed and dripped of (or use fresh ones, now that they are in season)
• 1 apple, grated
• 2 tbsp maple syrup
• 250 ml yoghurt
• 125 g muesli (i only used oats)
• 75 g raw cane sugar
• 100 ml plant oil
• 2 eggs
• 80 ml milk

preheat oven to 190°. grease muffin form or line with paper forms.

mix flour, Baking powder, baking soda and salt. in a bowl add together apple, maple syrup, yoghurt and muesli.

in another bowl beat oil with sugar. add eggs and then milk. with a whisk thoroughly beat.

add flour mixture and slightly mix with a wooden spoon. roughly fold in berry-muesli-mixture.

distribute the dough evenly onto muffin forms. bake for about 21 min (mini muffins maybe slightly shorter). test if done with a metall or tooth pick.

Filed under: breakfast, cakes, snacks, sweets, vegetarian Tagged: breakfast, cakes, muesli, muffins, snacks, sweets