Best Tummy Crisis Dried Apricot And Muesli Muffins Recipes

"TUMMY CRISIS" DRIED APRICOT AND MUESLI MUFFINS

Steps:

• Preheat oven to 350°F Grease 12 muffin tins and set aside.
• Mix all the topping ingredients together in a small bowl and set aside.
• To make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
• Stir in the buttermilk, melted butter, honey, and eggs.
• Combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
• Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
• Spoon half the mixture into the greased muffin pan, until they are half full.
• With the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
• Spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
• Sprinkle the tops of the muffins with the muesli topping.
• Bake for 20 minutes.
• Cool. Slightly before removing from the pan.
• Carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.

MUESLI BRAN MUFFINS

Steps:

• In a large bowl, mix together the flour, raisins, muesli, bran, sugar, baking soda and salt.
• In a separate bowl, whisk together the yogurt, milk, oil and molasses.
• Stir into the dry ingredients and mix just until moistened.
• Spoon the batter into large greased or paper-lined muffin cups, filling to the top.
• Sprinkle with the rolled oats.
• Bake in a 400 degree F oven for 20 minutes or until the tops are firm to the touch.

APRICOT BREAKFAST MUFFINS

Steps:

• HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
• COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
• BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
• BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
• SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

FANTASTIC APRICOT MUFFINS

Steps:

• Soak apricots in boiling water for 5 minutes.
• In a large mixing bowl, cream sugar and butter until fluffy.
• Add sour cream; mix well.
• Combine dry ingredients; stir into creamed mixture just until moistened.
• Drain apricots, discarding liquid.
• Fold apricots, orange peel and nuts into batter.
• Fill greased or paper-lined muffin tins 3/4 full.
• Bake at 400 degrees for 18-20 minutes or until muffins test done.
• Cool 10 minutes before removing to a wire rack.

MORNING MUESLI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees. Grease 9"x 5"x 3" pan (or two small).
• Crush cereal in blender or cuisinart to equal 1 1/3 cups. Reserve 1/3 cup. Combine sugar, milk, eggs, oil & almond in small bowl.
• Combine flour, cereal, baking powder & salt in large bowl. Add sugar mixture to flour mixture. Press reserved cereal on top.
• Bake 50 to 60 minutes. Cool 10 minutes and turn out in wire rack.

GRANOLA OR MUESLI MUFFINS

Steps:

• Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
• Combine the flour, baking soda, and salt in a large bowl.
• In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
• Fold in granola and then divide among the 12 paper lined tins.
• Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

MUESLI MUFFINS (21 DAY WONDER DIET: DAY 20)

Steps:

• Preheat oven to 180°C Spray 6 muffin pan holes with cooking oil, or line with paper cases.
• Combine muesli, oil, yogurt, egg, flour, rind and spice in medium bowl. Mix with fork.
• Divide mixture among pan holes; sprinkle with sugar. Bake about 25 minutes.
• Serve 2 muffins each with cheese.

BANANA MUESLI MUFFINS

Steps:

• Preheat oven to 350 degrees F (340 degrees F if using a dark, nonstick muffin tin).
• In a large bowl, mix together all the wet ingredients (1 1/2 mashed banana, safflower oil, eggs, sugar, milk, and vanilla).
• In a separate bowl, combine the dry ingredients (whole wheat flour, white flour, salt, baking powder, and baking soda).
• Add the flour mixture to the wet ingredients, mixing only until just combined. DO NOT OVERMIX!
• Gently fold in the chopped banana, 2/3 cup muesli, and flax seeds.
• Line a standard 12 cup muffin tin with paper liners. Spoon the batter evenly into the cups (it should be about even with the tops of the cups).
• Top the muffins with the broken banana chips and remaining 2 tablespoons of muesli.
• Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
• Enjoy!