Muesli is my idea of a soothing, energising and satiating breakfast. A hearty bowl of muesli with warm milk and honey and some cinnamon sprinkled over it makes my morning complete and keeps me full and going on for a longer time than other breakfasts.
In this recipe I’ve tried to incorporate all the flavours and health benefits of a muesli breakfast into one delicious muffin.
This recipe is a handy way to eat muesli and carry it along to school or job quite easily. The best thing is that you can bake a batch or two and refrigerate them in air tight containers to avoid becoming soggy or dried out. Heat them in microwave for few seconds and they are as good as freshly baked.
For Muesli Muffins with Honey Cinnamon Glaze :
1-1/2 Cups all-purpose flour
I cup quick oats, uncooked
1 cup brown sugar
2 teaspoons Baking Powder
1 Cup Milk
1/4 Cup olive oil
1 Egg, lightly beaten
1/4 cup puréed banana ( for vegetarian option)
1/2 teaspoon ground cinnamon
1 cup mixed dried fruits and nuts of your choice( I used dates, raisins, almonds, walnuts and coconut), chopped and crushed
For Honey Cinnamon Glaze mix
1/3 cup honey with 1/2 teaspoon cinnamon
Heat oven to 200 degrees C. Lightly grease a 12 cups muffin tray or line it with paper cups. Combine flour, oats, sugar, nuts, dried fruits, cinnamon and baking powder in a large mixing bowl, mix thoroughly. In small bowl, combine milk, oil and egg; mix. Add to dry ingredients all at once; stir until everything is combined.
Fill muffin cups almost full.Bake 18 to 20 minutes or until golden brown. Cool muffins for 5 minutes before you take them out of pan. Drizzle some Honey Cinnamon on top.
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