It was such a long time since I last made muffins, so today I’m offering you this recipe, really really rapid and easy… I’m still in trouble with my web connection, both in the office and at home, so this is the best I can do now!
The recipe is easy to write down and to make: I was feeling like sweet, and in half an hour I was baking light muffins, with a red heart made of raspberry jam, enriched by muesli and vanilla.
Muffins with muesli, vanilla and raspberry jam
- White flour, 240 gr
- Muesli, 75 gr
- Baking powder, 75 gr 3 teaspoons! Sorry for the mistake!
- Sugar, 120 gr
- Salt, 1 teaspoon
- Grated apple, 1
- Half skimmed milk, 150 ml
- Sunflower seed oil, 110 ml
- Eggs, 2
- Vanilla, 1 pod split in a half and seed scaped
- Raspberry jam
- Granulated sugar
Preheat oven to 200°C.
Mix dry ingredients. Peel and deseed apple, and grate it into the flour mixture, to avoid it form getting brown. mix all the liquid ingredients and add vanilla seed to the liquid mixture. Add the liquid mixture to the dry mixture and combine with a wooden spoon.
Pour a tablespoon of batter mixture into small muffin moulds, put a rasberry jam teaspoon in the middle and cover with another batter tablespoon. Sprinkle with granulated sugar.
Bake for 25 minutes: muffins will be golden and puffy.
P.S. These pictures are taken on my office window, to testify a rich breakfast with my colleagues!