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Categories:
granola low-fat milk whole wheat flour baking powder baking soda eggs buttermilk vanilla blueberries whole wheat flour walnuts
Viewed: 17 - Published at: 6 years agoIngredients
- 1 cup Granola
- 1/2 cups Low Fat Milk
- 1 cup Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 2 whole Large Or Extra-large Eggs
- 1/4 cups Mild Honey, Such As Clover
- 1/2 cups Buttermilk Or Low-fat Yogurt
- 1/4 cups Canola Oil
- 1 teaspoon Vanilla Extract
- 1/2 cups Blueberries
- 1 Tablespoon Whole Wheat Flour Or All-purpose
- 1/2 cups Walnuts, Chopped
Method
- Preheat the oven to 375°F with a rack in the middle. Oil 12 muffin cups (see note below). Combine the granola and milk in a bowl and let sit for 30 minutes.
- Meanwhile, sift together whole wheat flour, baking powder, baking soda, and salt.
- In a medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour mixture. In a separate bowl, toss the blueberries with the tablespoon of flour (so they don't sink to the bottom of the batter). Fold in the granola/milk mixture, blueberries and walnuts. Combine well.
- Spoon into muffin cups, filling each about 3/4 full. Bake for 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 they also freeze well. Thaw overnight or in the microwave.
- Note: Oiling the muffin liners is super important. They're not like cupcakes, which don't require it at all. If you don't oil them, you'll find that when you try and take the liners off, the muffin bottoms will be destroyed. Not fun.
