Tummy Crisis Dried Apricot And Muesli Muffins Recipe

Name: Tummy Crisis Dried Apricot And Muesli Muffins
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons brown sugar; 1 1/4 cups muesli; 1/4 cup melted butter; 2 cups all-purpose flour; Ground Cinnamon; 1/2 cup chopped dried apricots; 1/2 cup fresh orange juice; 1 teaspoon orange zest; 1 cup buttermilk; 1/4 cup honey; 1 egg; Whole Wheat Flour; Self Rising Flour; 1 cup wheat germ; 1 tablespoon baking powder; 1/2 cup apricot jam; 1 tablespoon chopped almonds (optional)

Indulge in these delightful Tummy Crisis Dried Apricot & Muesli Muffins, a recipe adapted from "The Africa Kitchen by Josie Stow and Jan Baldwin." These moist and flavorful muffins are bursting with the sweetness of dried apricots and the satisfying crunch of muesli. Perfect for breakfast, brunch, or a delightful afternoon snack!

Prep Time 20 mins

Cook Time 40 mins

Calories 389.3 kcal

Protein 15g

Rating 3.0 (1 Reviews)

Tummy Crisis Dried Apricot And Muesli Muffins

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tummy Crisis Dried Apricot And Muesli Muffins

2 tablespoons brown sugar
1 1/4 cups muesli
1/4 cup melted butter
2 cups all-purpose flour
Ground Cinnamon
1/2 cup chopped dried apricots
1/2 cup fresh orange juice
1 teaspoon orange zest
1 cup buttermilk
1/4 cup honey
1 egg
Whole Wheat Flour
Self Rising Flour
1 cup wheat germ
1 tablespoon baking powder
1/2 cup apricot jam
1 tablespoon chopped almonds (optional)

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How to Make Tummy Crisis Dried Apricot And Muesli Muffins

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin and set aside.
In a small bowl, combine 1/4 cup muesli, 2 tablespoons brown sugar, and 1 tablespoon chopped almonds (optional) for the topping. Set aside.
In a medium bowl, combine the chopped dried apricots, orange juice, and orange zest. Let stand for 10 minutes.
Stir in the buttermilk, melted butter, honey, and eggs until well combined.
In a large bowl, whisk together the flour, 3/4 cup muesli, wheatgerm, and baking powder.
Make a well in the center of the dry ingredients and add the wet apricot mixture. Gently stir with a wooden spoon just until combined. Do not overmix.
Fill each muffin cup halfway with the batter.
Using the back of a teaspoon, make a well in the center of each muffin. Fill each well with about 1 teaspoon of apricot jam.
Spoon the remaining batter over the jam, gently pressing down to enclose it.
Sprinkle the tops of the muffins evenly with the muesli topping.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

132g

Fat

36g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Healthy Breads Breakfast Fruit African Vegetarian Grains Dietary Citrus Oranges Pasta Rice And Grains