Birch muesli muffins

Name: Birch muesli muffins
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 100 g mixed frozen berries; 1 Apples; 2 TABLESPOONS Maple syrup; 250 g Yoghurt; 125 g of your favourite muesli (without chocolate); 75 g Whole cane sugar; 100 ml vegetable oil (e.g. sunflower oil); 2 Eggs (Gr. M); 80 ml Whole milk; 200 g Wholemeal flour; 2 TEASPOONS Baking Powder; 1⁄2 Tsp Baking soda; 1⁄4 Tsp Salt

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

100 g mixed frozen berries
1 Apples
2 TABLESPOONS Maple syrup
250 g Yoghurt
125 g of your favourite muesli (without chocolate)
75 g Whole cane sugar
100 ml vegetable oil (e.g. sunflower oil)
2 Eggs (Gr. M)
80 ml Whole milk
200 g Wholemeal flour
2 TEASPOONS Baking Powder
1⁄2 Tsp Baking soda
1⁄4 Tsp Salt

Directions

1
Preheat the oven (electric cooker: 190 °C). Butter a 12-piece muffin tin and put aside.
2
Defrost the berries, then drain well. Peel, quarter, core and grate the apple. Put the berries and apple in a large bowl. Add maple syrup, yoghurt and muesli and mix everything carefully.
3
Mix the cane sugar with the oil. Add eggs and milk and mix everything well and thoroughly with a whisk. Mix the dry ingredients (wholemeal flour, baking powder, bicarbonate of soda, salt) in a second bowl, then add to the liquid ingredients (whole cane sugar, vegetable oil) and stir with a wooden spoon or rubber spatula only briefly until all ingredients have just mixed.
4
Add the muesli mixture and fold in only briefly.
5
Spread the dough evenly on the muffin tin. Bake in the oven for 21 minutes. As a cooking test, prick a muffin with a wooden skewer. If the skewer stays clean, the muffins are ready. Stick a little more dough on them, put them back in the oven and bake for a few minutes longer.