Muffin Monday: Granola Muffins

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. This week’s recipe is courtesy of Martha Rose Shulman

NOTE: I used gluten-free flour mix and did not add extra baking soda or baking powder, added the zest from one orange and opted for apple juice infused dried cranberries instead of raisins.

1 cup granola
1/2 cup low-fat milk
1 cup golden raisins
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large or extra large eggs
1/4 cup mild honey, such as clover
1/2 cup buttermilk or plain low-fat yogurt
1/4 cup canola oil
1 tsp vanilla extract

 

Preheat the oven to 375ºF with a rack in the middle. Grease 12 muffin cups.

In a bowl 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.