Tummy Crisis Dried Apricot and Muesli Muffins
Give your breakfast a wholesome upgrade with these Tummy Crisis Dried Apricot and Muesli Muffins—an irresistible blend of hearty goodness and fruity sweetness! Packed with chewy dried apricots, crunchy muesli, and a hint of warm cinnamon, these muffins are as nourishing as they are delicious. Light and fluffy thanks to a perfectly balanced batter, they're easy to prepare and ready in just 35 minutes, making them an ideal grab-and-go snack or quick breakfast option. Each bite offers the perfect harmony of texture and flavor, with the natural sweetness of dried fruit complementing the nutty, wholesome notes of muesli. Serve them warm straight from the oven, and don’t forget—these muffins stay moist and delicious for days, making them perfect for meal prep or sharing with loved ones.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 g Dried apricots
- 100 g Muesli
- 200 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 100 g Brown sugar
- 2 Eggs
- 80 ml Vegetable oil
- 150 ml Milk
- 1 tsp Vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with paper liners or lightly grease it with cooking spray.
Step 2
Chop the dried apricots into small, bite-sized pieces and set aside.
Step 3
In a large mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, salt, brown sugar, and muesli. Stir well to mix the dry ingredients uniformly.
Step 4
In another bowl, whisk the eggs, vegetable oil, milk, and vanilla extract together until smooth.
Step 5
Fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 6
Gently fold the chopped dried apricots into the batter until evenly distributed.
Step 7
Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and let them rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (899.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2711.3 |
| Total Fat 92.6g | 0% |
| Saturated Fat 16.5g | 0% |
| Polyunsaturated Fat 45.6g | |
| Cholesterol 385.9mg | 0% |
| Sodium 2345.9mg | 0% |
| Total Carbohydrate 425.7g | 0% |
| Dietary Fiber 26.9g | 0% |
| Total Sugars 194.2g | |
| Protein 56.9g | 0% |
| Vitamin D 150.1IU | 0% |
| Calcium 561.2mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 2688.2mg | 0% |
Source of Calories