Berry muesli muffins
Berry muesli muffins with wholegrain Holle muesli and seasonal berries—tender inside, crunchy outside. Perfect for little ones from 1 year!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.holle.ch.
Cooking tools:
- Muffin tin
- Piping bag
- Hand mixer
- Kitchen scale
- Cupcake liner
- Toothpick
- Oven
- Mixing bowl
- Baking sheet
- Pan
- Refrigerator
- Parchment paper
- Spoon
- Spatula
- Measuring cup
- Whisk
Ingredients
- 120 g Holle organic wholegrain berry muesli
- 180 ml (oat) milk, e.g. Holle Organic Oat Drink
- 120 g sugar
- 2 eggs
- 120 g neutral vegetable oil
- 150 g wheat flour (type 550)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 150 g powdered sugar
- 100 g butter (room temperature)
- 175 g cream cheese
- 3 tbsp raspberry puree or raspberry jelly
- 1 tbsp maple syrup
- 1 tbsp neutral vegetable oil
- 40 g Holle organic wholegrain berry muesli
- 12 seasonal berries such as raspberries, blackberries or blueberries
