Muesli Oats Cupcake Filled with Yogurt and Strawberries Recipe is a wonderful way of incorporating muesli into your everyday diet. The cupcake is made wholly with the richness of muesli and oat flour. This one dish contains all the ingredients that are rich in proteins, omega 3 fatty acids and high in fiber which makes it the perfect diabetic friendly dish. The cupcakes can also be eaten as a healthy breakfast with a good hot cup of coffee that will lift up your mood and get you started.
Serve the Muesli Oats Cupcake Filled with Yogurt and Strawberries Recipe as a healthy breakfast or as after school snack for children.
If you are looking for more Cupcake recipes here are some :
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Equipments Used: Medium Cupcake/ Muffin Pan, Oven Toaster Grill ( Baking Pizza, Breads, Cakes)
Cooks in 30 M
Total in 45 M
We begin making the Muesli Oats Cupcake Filled with Yogurt and Strawberries Recipe pre heat the oven at 180 degree Celsius for about 10 minutes. Add egg, oil and yogurt in a bowl and whisk it till it fluffs up.
Then later slowly add in the dry ingredients such as oats flour, ragi flour, muesli and baking powder. Combine them slowly using a spoon.
The mixture will thicken up as the oats and muesli will absorb moisture. So you can add some milk and adjust the consistency of the batter. It should be quiet thick and not too thin.
Grease your cupcake tray, and add a heap tablespoon of the batter in each of the cupcake molds, do not over fill it.
Bake the cupcake at 180 degree Celsius for about 25 minutes. To check, insert a knife and if it comes out clean then it is done.
Keep it outside to cool down, once it is done, add a dollop of yogurt on each cupcake and top it with some strawberries and serve.
Serve the Muesli Oats Cupcake Filled with Yogurt and Strawberries Recipe as a healthy breakfast or as after school snack for children.