|Wheat free. Makes 10 - 12
This is how you do it: Muesli and wholemeal
flour are soaked overnight to make for a quick job the
next morning, but, more importantly, the soaking breaks
down the phytic acid and anti nutrients, plus makes
them more digestible. They freeze brilliantly.
These are a moist muffin and need to be kept in the
fridge when the weather is hot. Berries are lovely in
these, especially blueberries (frozen is fine), as are
apricot, apple, pear and banana. If the fruit is slightly
dryer (eg apple, pear or banana) you can add a little
more liquid than specified if desired. I tend to avoid
the wetter fruits such as peaches, plum and mango.
- 1 cup muesli
- 1 cup wholemeal wheat or spelt flour
- 1/4 cup yoghurt
- 2 1/2 teaspoons baking powder
- 1/2 cup rapadura sugar or 1/3 cup honey
- 60 gm butter - melted and cooled a little
- 1 cup fruit - if large, chopped into 1 - 1 1/2 cm
dice, and peeled if necessary
- 1/4 cup almonds or walnuts, roughly chopped
- 2 tablespoons rapadura or light brown sugar
- 2 tablespoons desiccated coconut
- 1/2 teaspoon cinnamon
Add the muesli and flour to a small bowl. Mix the yoghurt
with 1 1/4 cups plus 40 ml water and add to the muesli
and flour, stir through. Place in fridge overnight.
The next morning, pre heat the oven to 180 C or 165
C if fan forced. Add the baking powder to the muesli
and stir through – it will be thick. In a separate
bowl, mix together the egg and rapadura, and add this
to the muesli and stir through together with the butter.
Gently fold in the fruit. Spoon into muffin cups. Add
the nuts, rapadura, coconut and cinnamon to a bowl and
toss though. Spoon over the muffins.
Bake for 30 - 35 mins.