Breakfast Bowl Muesli Muffins
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
For home made granola (use a packaged one if you want too but this is pretty awesome)
- 225g/8ozs. rolled oats
- 120g/4ozs. mixed seeds (I used a mix of black sesame seeds, hemp seeds and pumpkin seeds)
- 100g/3.5ozs. hazelnuts, roughly chopped
- 100g/3.5ozs. brown sugar
- 120ml/4 flozs. apple juice
- 3 tablespoons coconut oil
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup crystallised ginger, finely chopped
- 1/2 cup freeze dried strawberries
- 1/2 cup goji berries
For Muffins
- 1.5 cups flour (half wholemeal and half plain/all purpose)
- 2/3 cup brown sugar
- 1 teaspoon bicarb of soda
- 1 teaspoon baking powder
- Pinch salt
- 1 cup buttermilk
- 2/3 cup coconut oil
- 1 shot espresso coffee
- 1 egg, room temperature
- 2 cups above granola
- 1 cup frozen berries (or fresh)
- 1 cup granola extra to sprinkle
To decorate
- Extra goji berries, dried rose petals and fresh berries
Step 1 - Line a baking tray with parchment and preheat oven to 170°C/325°F. In a large mixing bowl mix the oats, seeds, nuts, brown sugar, dried spices, apple juice and oil. Spread out on prepared tray and bake for 20 minutes.
Step 2 - Mix with a spatula to distribute the outer bits (which will be more cooked and toasted) with the bits in the centre. Bake for another 20 minutes and then cool. Mix with the crystallised ginger, strawberries and goji berries.
Step 3 - Line a 12 hole muffin tray with liners and preheat oven to 140C/284F. In a bowl whisk the flours, sugar, bicarb, baking powder and salt. In a jug measure the buttermilk, oil and coffee and whisk in the egg. Fold into the flour with the granola and the berries until just combined. Use an ice cream scoop to scoop the mixture into the liners and sprinkle with extra granola. Bake for 35-40 minutes or until a skewer inserted comes out clean. Top with extra goji berries, rose petals and fresh berries.