Best 6 Week Granola Muffins Recipes

CRUNCHY GRANOLA MUFFINS

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, mix 1 1/2 cups of the granola, the flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, buttermilk, oil and vanilla with whisk until combined. Add egg mixture to dry ingredients; stir just until combined.
• Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
• Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.

GRANOLA STREUSEL CRANBERRY MUFFIN MIX

Steps:

• Whisk first six ingredients. Place in a 1-qt. jar; top with cranberries. In a small plastic bag, combine streusel ingredients. Add to jar; cover. Store in a cool dry place up to 3 months., To prepare muffins: Preheat oven to 375°. Place muffin mix in a large bowl. In a small bowl, whisk egg, water and canola oil until blended. Add to muffin mix; stir just until moistened. Fill paper or foil-lined muffin cups three-fourths full. Combine streusel with melted butter. Sprinkle evenly over muffin cups., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

6 WEEK GRANOLA MUFFINS

Steps:

• Mix together the granole, sugar, flour and baking soda.
• Set aside.
• Mix together the vegetable oil, buttermilk and eggs.
• Add the dry ingredients gradually just until moistened.
• Pour into lined cupcake tins, filling each about 2/3 full.
• Drop 4 berries into each cupcake cup and use a fork to push berries down into the batter until covered.
• Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

SIX-WEEK BRAN MUFFINS

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

GRANOLA MUFFINS

Steps:

• Preheat oven to 375 degrees. Line 36 muffin tins with paper liners or spray with non-stick spray.
• Combine the flour, baking soda, salt and cinnamon in a large bowl.
• In another bowl, whisk together the buttermilk, eggs, sugar, oil and mayonnaise. Pour this into the dry ingredients and and mix lightly to combine.
• Fold in granola and cranberries (or 1/2 cup more raisins) until evenly distributed in batter.
• Divide batter among the 36 muffin cups, filling almost to the top.
• Bake for 20 minutes or until golden brown. Let cool a bit on a wire rack before serving.

GRANOLA MUFFINS

Steps:

• Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.
• Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.

GRANOLA MUFFINS

Steps:

• Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
• Sift together whole wheat flour, baking powder, baking soda, and salt.
• In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
• Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.