Berry muesli muffins
FROM 1 YEAR
Ingredients (for the muffins):
- 120 g Holle organic wholegrain berry muesli
- 180 ml (oat) milk, e.g. Holle Organic Oat Drink
- 120 g sugar
- 2 eggs
- 120 g neutral vegetable oil
- 150 g wheat flour (type 550)
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Ingredients (for the frosting):
- 150 g powdered sugar
- 100 g butter (room temperature)
- 175 g cream cheese
- 3 tbsp raspberry puree or raspberry jelly
- 1 tbsp maple syrup
- 1 tbsp neutral vegetable oil
- 40 g Holle organic wholegrain berry muesli
- 12 seasonal berries such as raspberries, blackberries or blueberries
Preparation
Preheat the oven to 200 °C top / bottom heat. In a bowl, mix 120 grams of berry muesli with the milk and let it swell. Beat the sugar and eggs in a mixing bowl until creamy. Add 120 grams of oil and the swollen muesli and stir until smooth. Mix the flour, baking powder, baking soda and salt and fold into the egg mixture (do not overbeat). Spread the dough on a muffin tray lined with 12 baking cups and bake on the middle shelf for 20 minutes (use a toothpick to test). Place the muffins on a baking tray to cool.
In the meantime, for the frosting, beat the butter and icing sugar in a mixing bowl until creamy. Add the cream cheese and raspberry puree and stir until smooth. Put the frosting in a piping bag and chill in the fridge for at least 30 minutes. For the granola, heat a pan, briefly roast the remaining 40 grams of berry muesli in it, add a tablespoon of vegetable oil and mix with the muesli. Deglaze with the maple syrup and continue to roast while stirring until the flakes are caramelized. Spread the granola on baking paper to cool. Garnish the muffins with the frosting, granola and berries.
Used products
Organic Wholegrain Berry Muesli
Organic Oat Drink