"Tummy Crisis" Dried Apricot And Muesli Muffins

Name: "Tummy Crisis" Dried Apricot And Muesli Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/2 cup brown sugar; 2 tablespoons muesli, toasted; 2 tablespoons butter; 2 tablespoons flour; 1/2 teaspoon ground cinnamon; Muffins; 3/4 cup dried apricot, finely chopped; 1 cup fresh orange juice; 1 tablespoon orange zest; 1 cup buttermilk; 9 tablespoons butter, melted; 1/2 cup honey; 2 eggs, lightly beaten; 1 3/4 cups whole wheat flour; 1 1/4 cups self-rising flour; 1 1/4 cups toasted muesli; 1/4 cup wheat germ; 2 1/2 teaspoons baking powder; Filling; 4 tablespoons apricot jam

Servings: persons

Topping
1/2 cup brown sugar
2 tablespoons muesli, toasted
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon ground cinnamon
Muffins
3/4 cup dried apricot, finely chopped
1 cup fresh orange juice
1 tablespoon orange zest
1 cup buttermilk
9 tablespoons butter, melted
1/2 cup honey
2 eggs, lightly beaten
1 3/4 cups whole wheat flour
1 1/4 cups self-rising flour
1 1/4 cups toasted muesli
1/4 cup wheat germ
2 1/2 teaspoons baking powder
Filling
4 tablespoons apricot jam

1
Preheat oven to 350u00b0F Grease 12 muffin tins and set aside.
2
Mix all the topping ingredients together in a small bowl and set aside.
3
To make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
4
Stir in the buttermilk, melted butter, honey, and eggs.
5
Combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
6
Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
7
Spoon half the mixture into the greased muffin pan, until they are half full.
8
With the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
9
Spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
10
Sprinkle the tops of the muffins with the muesli topping.
11
Bake for 20 minutes.
12
Cool. Slightly before removing from the pan.
13
Carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.

1327

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Topping, 1/2 cup brown sugar, 2 tablespoons muesli, toasted, 2 tablespoons butter, and more.

Yes, "Tummy Crisis" Dried Apricot And Muesli Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!