Table of Contents
Wholemeal oatmeal and skyr muffins recipe
The times of unhealthy white bread or limp slices of toast are over! Treat your body to these whole grain muffins to not only stay full for longer, but also to stay slim. Best of all, the muffins can be supplemented and topped with both savory and sweet ingredients.
130 minutes
100 minutes
30 minutes
light
Vegetarian
breakfast
€ € € €
ingredients
for 12 servings
- 1⁄2 cube of fresh yeast (21 g)
- 1 tsp sugar
- 250 g whole wheat or spelled flour
- 220 g Skyr (natural)
- salt
- 1 egg yolk
- butter for the mold
- flour for the work surface
- 3 tablespoons oat or multigrain flakes
preparation
- Crumble the yeast and mix in a bowl with 3 tablespoons of lukewarm water and the sugar and leave to rise for 15 minutes.
- Add the flour, 200 g skyr, 1 pinch salt and 100 ml lukewarm water to the yeast mixture and knead everything with the dough hook of the hand mixer to form a smooth dough. Cover and leave the yeast dough to rise in a warm place for 1 hour. Grease the 12 cavities of a muffin tin with butter and set aside to cool.
- Knead the dough by hand on a floured work surface, divide into 12 pieces and shape them into rounds. Put in the muffin pan. Mix the egg yolk with the remaining skyr and brush the dough balls with it, then sprinkle the flakes on top.
- Place the muffin tin in the cold oven and heat the oven to 200°C. Once the temperature is reached, bake the muffins for 20-25 minutes. Remove the muffins, let them cool briefly in the tin, then remove them from the tin.
Recipe Tips
The muffins taste sweet or salty and can be baked and frozen in advance. To defrost, simply heat in a hot oven for 10 minutes.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 439kJ 105kcal |
| fat | 2.0 g |
| carbohydrates | 15.0 g |
| protein | 5.0 g |
