Goji berry and Yacon Muesli Muffins
We all know that breakfast is the most important meal of the day, but one I ignore most of the time…completely! I’m normally way to busy and it’s pretty early, eating at 5am in the morning, which in itself is a bit weird . However by about 6 am when I’m on my way to work, stuck in traffic, then the hungry monster grabs hold of my stomach. The grumbles sometimes get so bad that I feel almost nauseous, hope you understand what I mean!?
A while ago we went to visit Will at Vegetarian Express when he, amongst an array of other lovely things, gave me a bag of this goji berry and yacon muesli. I had great plans for this muesli to make muffins, flapjacks and all sorts of great treats, but once reality hits and I get busy, the muesli was moved further and further towards the back of the cupboard and forgotten. So when we had a go at cleaning out the kitchen cupboards and found this delightful treat, it set me off to make these delicious muffins, perfect for my breakfast crusade at 6am.
I first made a cooked crumble mixture containing the goji berry and yacon muesli to give an interesting crunch to my muffin then I folded half of the cooked crunchy crumble through the muffin batter and topped the muffins with more crunchy cooked crumble mix. They turned out lovely and to make sure they keep nice and fresh for my breakfast, I froze and then wrapped them individually in food wrap. So every evening I take one out of the freezer and they are defrosted and perfect to set off with me in the morning. No more hungry monster grumbles.
I have limited the amount of sugar in this recipe as the goji berries and yacon provide a lot of goodness that does not need to be masked by too much added sugar. If you find it difficult to purchase this goji berry and yacon muesli mix from Vegetarian Express then you can also buy it online from Ocado.
The crumble could also be used to top poached fruits and makes a delightful and interesting pudding.
Goji berry and Yacon Muesli Crumble
- 90g plain flour
- 90g goji berry and yacon muesli
- 75g unsalted butter, at room temperature
- 50g golden syrup
Preheat the oven to 180°C and line a baking tray with parchment paper.
Weight all the ingredients into a large mixing bowl, use your finger tips to rub the butter into the flour until it represents large crumbs.
Spread the crumble mixture on the lined baking tray and place the tray in the pre-heated oven for 15 minutes.
Let the crumble cool completely.
- 200g plain flour
- 1tsp baking powder
- 1tsp ground ginger
- 70g light brown sugar
- Pinch of salt
- 150g of the baked goji berry and yacon muesli crumble + 150g for topping the muffins
- 150ml plain full fat yoghurt
- 2 medium free range eggs
- 65g unsalted butter, melted
Preheat the oven to 180°C and grease 12 muffin holes.
Sift the dry flour, ground ginger, baking powder and salt into a mixing bowl.
In a separate bowl mix the yoghurt, egg and melted butter.
Sift the flour mixture for the second time over the yoghurt mixture and add the 150g baked crumble mix, gently fold the dry ingredients into the wet batter, do not over mix the batter, it does not matter if it is slightly lumpy.
Spoon the mixture into a piping bag and fill the greased muffin tray holes 3/4's full, top each muffin with the rest of the baked crumble mixture.
Place the muffin tray in the preheated oven for 28 - 30 minutes, they will rise and the crumble mix might pop off slightly, this is fine as some of the mixture will remain stuck to the muffins.
Let the muffins cool for 5 minutes in the tray before gently turning them out onto a cooling rack to cool completely.
Food Fanatics Tips
The seceret for a ultra light muffins are to sift the dry ingredeints twice and no to over mix the batter.