BUTTERMILK GRANOLA MUFFINS

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Buttermilk Granola Muffins image

With buttermilk for tenderness, whole wheat for healthy fiber, and granola for a touch of crunch and flavor, these muffins are a delicious way to start any day. Want to make them vegan? See "tips," below.

Provided by @MakeItYours

Number Of Ingredients 12

2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup brown sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon, optional
1 cup prepared granola
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 1/2 cups buttermilk or 1 1/4 cups liquid whey*
*The liquid drained from plain yogurt when you make thick, Greek-style yogurt.
3/4 cup prepared granola

Steps:

  • Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
  • Whisk together all of the dry ingredients, including the granola.
  • In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.
  • Pour the liquid ingredients into the dry ingredients, stirring just to combine.
  • Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.
  • Sprinkle the tops of the muffins with additional granola, if desired.
  • Bake the muffins for 16 to 18 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
  • Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.
  • Yield: 12 muffins.

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