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A cereal mixture, usually served for breakfast with milk or yoghurt, and developed in Switzerland, by Dr Bircher-Benner around the beginning of the 20th century. A typical mixture contains the likes of barley flakes, millet, oats, rye, dried fruit and nuts.

The name is derived from the Swiss-German word 'mus', meaning pulpy food/puree - this, in tern, is related to the Old English word for food - 'mos'.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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