I recently attended an event where I was given a couple of boxes of muesli by Aussie company and mumpreneur success story Carman’s Kitchen so for my Sunday baking sessions with Lady AB this week we made some muesli muffins.
On the Carman’s Kitchen website there are a few recipes using Carman’s products and the Pear and Muesli muffins seemed like something that Lady AB would like to eat. It’s a very quick and easy recipe that doesn’t require an electric beater so kids can do the mixing and it’s easily adaptable to any fruit and nuts/seeds you happen to have at home. Here’s my version of their recipe.
Pear and Muesli Muffins
1 1/2 cups wholemeal self-raising flour
1 1/2 cups muesli – in this case we used Carman’s Light Muesli Berries & Flakes
1/2 cup coconut sugar
pinch of baking powder
2 pears diced, no need to peel
1/2 cup sunflower seeds
1 cup whole milk
1 egg
50g melted butter
Cinnamon (optional)
1. Preheat the oven to 180C. Mix together flour, muesli, sugar, baking powder, pears and sunflower seeds. Make a well in the centre and add milk, egg and butter. Mix well with wooden spoon.
2. Divide mixture into lined 12 cup cupcake tray. Bake for 18 minutes. I also had enough batter to make 5 mini muffins so you can pop those in the oven as well and bake for around 10 minutes. Cool on wire racks.
3. I thought the muffins weren’t quite sweet enough so added a sprinkle of cinnamon on top – using vanilla or cinnamon often ‘fakes’ the tastes of sugar (and in fact you could also try mixing 1 tsp of cinnamon into the batter before baking).
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