Do you have any leftover muesli that nobody in your house wants to eat anymore and don’t know what to do with it?
These muffins are a way to get rid of a portion of it anyway and will be eaten without a clue. These are also muffins made partially with wholemeal rye flour but the recipe will work if you want to replace it with wheat flour. I like the rye in them though. It makes them a little darker and gives you more fiber as well, which can be handy if you’re having them for your breakfast.
1/4 cup applesauce (it can be replaced with oil, you know the drill)
1/4 cup rapeseed oil
1 cup all purpose flour
3/4 cup wholemeal rye flour (finely ground)
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 tsp cinnamon
1 cup milk
4 Tbsp muesli
Preheat the oven to 180C/350F.
In a bowl, whisk eggs, applesauce, oil and sugar until smooth.
Add both flours, baking powder, salt, cinnamon and mix with a spatula, while adding milk, until the mixture is well combined.
Add muesli and mix just to distribute.
Fill 12 muffin cases and bake for 30 minutes.
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