Tummy Crisis Dried Apricot And Muesli Muffins Recipes

Steps:

• Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.

Steps:

• Preheat oven to 350°F Grease 12 muffin tins and set aside.
• Mix all the topping ingredients together in a small bowl and set aside.
• To make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
• Stir in the buttermilk, melted butter, honey, and eggs.
• Combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
• Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
• Spoon half the mixture into the greased muffin pan, until they are half full.
• With the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
• Spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
• Sprinkle the tops of the muffins with the muesli topping.
• Bake for 20 minutes.
• Cool. Slightly before removing from the pan.
• Carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
• Combine the flour, baking soda, and salt in a large bowl.
• In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
• Fold in granola and then divide among the 12 paper lined tins.
• Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.

Steps:

• In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Steps:

• Preheat oven to 190°C Line 12 cup muffin pans.
• Place oats in a large bowl with the milk and leave to stand for 10 minutes.
• Sift over the flour and add the remaining ingredients, stirring to just combine.
• Divide the mixture amoung the prepared pans and scatter with a little extra muesli.
• Bake for 20 - 25 min until the muffins are firm and golden. Allow to cool slightly before removing from the pan to a wire rack.

Steps:

• Preheat oven to 350 degrees. Grease 9"x 5"x 3" pan (or two small).
• Crush cereal in blender or cuisinart to equal 1 1/3 cups. Reserve 1/3 cup. Combine sugar, milk, eggs, oil & almond in small bowl.
• Combine flour, cereal, baking powder & salt in large bowl. Add sugar mixture to flour mixture. Press reserved cereal on top.
• Bake 50 to 60 minutes. Cool 10 minutes and turn out in wire rack.