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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe contains muesli cereal. Got it from Martha Stewart Living Magazine. Although I have not made it, it sure looks good! Ingredients:
3/4 cup cake flour (not self-rising) |
1/2 cup all-purpose flour |
1/2 cup wheat bran |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
6 tablespoons unsalted butter, softened |
1/3 cup packed light-brown sugar |
2 large eggs |
1 cup finely chopped banana |
2/3 cup applesauce |
1 teaspoon pure vanilla extract |
1 1/4 cups blueberry-walnut muesli |
1/2 cup dried blueberries |
Directions:
1. Preheat oven to 375°F
2. Whisk together flours, bran, baking soda, salt, and cinnamon in a medium bowl; set aside.
3. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes.
4. Add eggs, 1 at a time, mixing until combined after each addition. Add bananas, applesauce, and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Stir in 3/4 cup muesli and the blueberries.
5. Line 10 cups of a standard (12-cup) muffin tin with paper liners. Divide batter among cups, filling to rims. Sprinkle tops with remaining 1/2 cup muesli. Bake until a cake tester inserted into centers comes out clean, 15 to 20 minutes. Let cool completely in tin on a wire rack.
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