Leftover Muesli & Rye Breakfast Muffins

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.



2 eggs

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.




© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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