Muesli Muffins

Name: Muesli Muffins
Ingredients: 0.75 cup cake flour, (not self-rising); 0.5 cup all-purpose flour; 0.5 cup wheat bran; 0.75 teaspoon baking soda; 0.5 teaspoon salt; 0.25 teaspoon ground cinnamon; 6 tablespoons unsalted butter, softened; 0.333 cup packed light-brown sugar; 2 large eggs; 1 cup finely chopped bananas; 0.667 cup applesauce; 1 teaspoon pure vanilla extract; 1.25 cups Blueberry-Walnut Muesli; 0.5 cup dried blueberries

3.9

(12)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

10

Ahearty oat mixture is baked into these treats;they derive most of their moisture and sweetness from bananas and applesauce.

Ingredients

¾ cup cake flour, (not self-rising)
½ cup all-purpose flour
½ cup wheat bran
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
⅓ cup packed light-brown sugar
2 large eggs
1 cup finely chopped bananas
⅔ cup applesauce
1 teaspoon pure vanilla extract
1 ¼ cups Blueberry-Walnut Muesli
½ cup dried blueberries

Directions

Preheat oven to 375 degrees. Whisk together flours, bran, baking soda, salt, and cinnamon in a medium bowl; set aside.
Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing until combined after each addition. Add bananas, applesauce, and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Stir in 3/4 cup muesli and the blueberries.
Line 10 cups of a standard (12-cup) muffin tin with paper liners. Divide batter among cups, filling to rims. Sprinkle tops with remaining 1/2 cup muesli. Bake until a cake tester inserted into centers comes out clean, 15 to 20 minutes. Let cool completely in tin on a wire rack.