Great muffins to snack on after working out.
Muesli muffins
12 muffins
1 cup whole wheat flour
1/8 cup granulated sugar
1/8 cup packed brown sugar
1 tbsp flaxseeds
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups quick-cooking oats
1/3 cup dried apricots, chopped
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup hazelnuts, choppes
1 cup buttermilk
1/4 cup canola oil
1 tsp vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Whisk together flour, salt, oats, cinnamon and baking soda in a large baking bowl.
Stir in hazelnuts, apricots, raisins, and cranberries. Whisk lightly buttermilk, oil, vanilla, and egg in another bowl and stir into the dry ingredients, stirring until just combined. Pour in boiling water and mix to combine.
Let the batter stand 15 minutes. Preheat oven to 375°F.
Grease lightly a 12 non stick muffin pan and spoon the batter in. Bake for 20 minutes or until muffins spring back when touched. Remove the muffins from pan, place on a wire rack to cool.
12 muffins
1 cup whole wheat flour
1/8 cup granulated sugar
1/8 cup packed brown sugar
1 tbsp flaxseeds
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups quick-cooking oats
1/3 cup dried apricots, chopped
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup hazelnuts, choppes
1 cup buttermilk
1/4 cup canola oil
1 tsp vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Whisk together flour, salt, oats, cinnamon and baking soda in a large baking bowl.
Stir in hazelnuts, apricots, raisins, and cranberries. Whisk lightly buttermilk, oil, vanilla, and egg in another bowl and stir into the dry ingredients, stirring until just combined. Pour in boiling water and mix to combine.
Let the batter stand 15 minutes. Preheat oven to 375°F.
Grease lightly a 12 non stick muffin pan and spoon the batter in. Bake for 20 minutes or until muffins spring back when touched. Remove the muffins from pan, place on a wire rack to cool.
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