Well there was definitely no lie-in for me this morning… 5.30am grrrr that is not morning in my book! I left my lovely husband asleep and had a yummy and very successful breakfast with Freddie. This is a delicious muesli muffin recipe by Kathleen Gandy. It has cardamom in which is one of my favourite spices that I’ve been experimenting with in lots of different recipes recently.
The recipe uses her muesli as a base but you could use whatever muesli you have at home and I’m sure they would still taste delicious. I’ve included the muesli recipe below as I eat it regularly for breakfast as it’s rich in omega-3, calcium, fibre and also vitamin E.
These muffins freeze really well – I just popped them in the microwave this morning for a couple of minutes and they were as tasty as if they had just come straight out of the oven.
Fruit and Nut Muesli
Suitable from 8 months
(If feeding this to a child who does not have all their baby teeth, chop the nuts finely and soak overnight)
500g rolled oats
1 cup natural sultanas
1/4 cup coarsely chopped dried apricots
1/4 cup coarsely chopped dried apple
4 fresh dates pitted and thinly sliced
2 prunes pitted and finely chopped
1/4 cup linseeds
2 tbsp sunflower seeds
1/2 cup raw almonds, coarsely chopped
Combine all the muesli ingredients, then store in an airtight container for up to one month.
1 cup muesli
1 cup buttermilk
1/3 cup soft brown sugar
125g melted butter (cooled)
1/3 cup plain flour
1/4 tsp salt (optional)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground cardamom
1/4 cup dried cranberries
Combine 1 cup of muesli with 1 cup of buttermilk and leave to stand for 30 minutes.
Preheat oven to 190 ‘C and grease a 12 hole muffin tin.
Lightly beat the egg, brown sugar and melted butter into the muesli mixture and stir until just combined.
In another bowl sift flour, salt (optional), baking powder, bicarbonate of soda, cinnamon and ground cardamom. Add to the museli mixture and gently stir until just combined – don’t over mix or the muffins will be tough and heavy.
Fold in 1/4 cup dried cranberries. (I didn’t have these when I made them last time and the muffins were still yummy!)
Spoon batter into the muffin tray and bake for 18-20 minutes until a wire cake tester withdraws clean.
Freddie ate his with a scrapping of butter and accompanied by chopped banana and some home-made easiyo yoghurt.