What are muffins mutli?
Traditional Swiss muesli is a mixture of whole grains, which usually contain rolled oats, rye, wheat and flakes of the bran. Mutli, popular in Western Europe and North America, can be eaten as hot or cold cereals when mixed with milk, juice, tea, coffee or water. Those who want to catch breakfast on the road, or just enjoy whole grain snacks can even make muffins muesli. Muffins of muffins are muffins made of muesli, powdered fruit and low -fat milk as a primary ingredient.
Most muffins muesli begins with a mixture of whole grains of muesli and some kind of flour. White flour usually produces light, fluffy muffins, but wheat, oat and nut flour usually provide more nutrients. Other dry ingredients such as sugar or sugar substitutes, dried fruit, edible soda and a pinch of salt are also added to the entire grain mixture. Chefs looking for a few recipes. Almost any fruit or grains in these recipes should work timesriver as part of a muffin. In muffins muffins also work well from frost dried wheat germs, ground linen and spices like cinnamon and nutmeg. These ingredients add fiber, healthy fats and a touch of extra sweets.
Many recipes of muffins muffins are combined similarly to traditional muffins. The liquid is added to dry ingredients, along with fats such as yogurt, butter or oil. The dough is then poured into the muffin cans and bakes until the pastry is built on the center. Some chefs like to change this recipe by first soaking the muesli mixture, just as they eat it as cereals. Muesli is most often soaked in milk or fruit juice, but cooks can create an exotic taste using chilled herbal tea or coffee.
The muffin muffin mixture should usually be soaked for 12 to 24 Hours until the liquid is completely absorbed. Then the cook must add only flour, baking withOdu, sweetener and fresh or dried fruit. The soaked muesli does not have to require fats to keep them damp and tasty, because the starches can be soaked.
cooks should measure whether fats are necessary or not gently mixing the dough. The dough, which is smooth and strong, but not rubber or cold, should produce very tasty muffins. Gummy The dough can generally be thinned with additional dipping liquid. The use of another liquid, rather than fat, helps keep muffins muffins friendly and healthy characters. After baking, these muffins should be held in an airtight container in the fridge to keep them wet.