Gluten-free multigrain muesli muffins

Name: gluten-free multigrain muesli muffins
Cook time: 15 min
Total time: 105 min
Yield: 12
Ingredients: 450 g gluten free bread mix multigrain; 7 g dried yeast; 1 tl cinnamon; 350 ml tap water handwarm; 50 ml sunflower oil; 120 g unroasted nut mix Organic; 80 g raisins; 1 el sunflower oil

With gluten-free multigrain bread mix you make the tastiest muffins. Especially when you add cinnamon, nut mix and organic raisins.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities

Directions

Put the bread mix, yeast and cinnamon in a bowl. Make a pit in the middle and pour in the water and the oil.
Knead for 5 minutes with a mixer with dough hooks. Mix the nuts and raisins by hand through the dough.
Grease the muffin mold with the oil. Divide the dough over the 12 cavities. Cover with cling film and let rise for 50 minutes in a warm, draft-free place.
Preheat the oven to 200 ° C. Remove the foil from the muffin mold and bake the muffins in 15 min. Brown and done.
Allow the muesli muffins to cool for 15 minutes in the mold. Remove from the mold and let it cool down further.