Apple Huel Muffins
3 cups Vanilla Huel (this may need to be reduced to 2 cups)
1 teaspoon baking powder
1 teaspoon cinnamon powder
2 cups milk of your choice (maybe only 1.5 cups if you use only 2 cups of Huel)
2 eggs beaten
1/2 cup plain Applesauce (I might use a full cup next time)
1 or 2 chopped apples (Fugi for me)
1/4 to 1/3 cup raisins
All ingredients mixed together in a bowl. I started by adding Huel powder first, then milk, and mixed it into a homogeneous, thick mixture. Then I added all the other ingredients and stirred.
The top 6 muffins have an additional topping of crashed walnuts mixed with cinnamon sugar and sprinkled on top, before baking.
Baked 350 F for 30 minutes.
The results:. Taste is good, but texture may not be correct. The middle of the muffin was still a bit uncooked (although safe to eat). I microwaved one muffin for 1 minute and it solidified the center a bit. It was good heated up with butter or peanut buttee. I then popped the muffins back in for another 15 minutes. I have yet to taste these others since I am stuffed from sampling my baking.
I borrowed this recipe from a YouTube blogger and substituted 3 cups of oats with 3 cups of Huel. I also had to use twice the amount of milk that she did because 1 cup of milk was inadequate to dissolve the Huel. Everything else was the same as her recipe. She baked her recipe for 30 minutes. But as stated above, this is not enough.
I think that Huel based stuff may need to bake longer than an oat based recipe. The muffins have a natural light brown color and so it may be deceiving. It looks like it was burning in the oven at the end of the 30 minutes, but that was just the natural color. It was not burned.
Or perhaps I need to cut the Huel amount to 2 cups instead of 3. 3 cups of Huel is denser than 3 cups of rolled oats. Or perhaps if I used more applesauce it might help.
The taste itself was quite good. The apple pieces soften up like they do in apple pie. So the ingredients work well together. It’s a matter of titrating the right amount of Huel, milk, and applesauce to get the correct texture, as well as cooking long enough.