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Muesli Muffins

  • 10servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsSelenium, Natrium, Fluorine, Chromium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup cake flour, (not self-rising)

  2. 1/2 cup all-purpose flour

  3. 1/2 cup wheat bran

  4. 3/4 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon ground cinnamon

  7. 6 tablespoons unsalted butter, softened

  8. 1/3 cup packed light-brown sugar

  9. 2 large eggs

  10. 1 cup finely chopped bananas

  11. 2/3 cup applesauce

  12. 1 teaspoon pure vanilla extract

  13. 1 1/4 cups Blueberry-Walnut Muesli Blueberry-Walnut Muesli

  14. 1/2 cup dried blueberries

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 375 degrees. Whisk together flours, bran, baking soda, salt, and cinnamon in a medium bowl; set aside.

  2. 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.

  3. 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.

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