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.

Ingredients

• 1 cup granola
• ½ cup low-fat milk
• 1 cup golden raisins
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large or extra large eggs
• ¼ cup mild honey, such as clover
• ½ cup buttermilk or plain low-fat yogurt
• ¼ cup canola oil
• 1 teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    203 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 4 grams protein; 31 milligrams cholesterol; 201 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 muffins

Preparation

1. 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.
2. Sift together whole wheat flour, baking powder, baking soda, and salt.
3. 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
4. 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.

• Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave. Martha Rose Shulman can be reached at martha-rose-shulman.com.

1 hour 30 minutes