GRANOLA MUFFINS
These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch. When I make a batch, I freeze what doesn't get eaten the first day and thaw them in the microwave.
Provided by Martha Rose Shulman
Categories breakfast, easy, side dish
Time 1h30m
Yield 12 muffins
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 16 grams, TransFat 0 grams
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