Happy Monday everyone! Hope you like muffins because from here on in I’ll be posting a new and interesting muffin recipe each Monday as part of Muffin Monday. This is a project by Anuradha of Baker Street. I don’t know how it took me this long to jump on board but after seeing several fellow bloggers participating I decided I needed to get in on the muffin love.
I definitely like granola because wherever you find it, it always adds such a pleasant nutty crunch. I love to sprinkle it in yogurt especially however, sometimes I just want to eat it by the handful. Other times I’ve been known to throw it on top of ice cream or frozen yogurt. This week Muffin Monday takes the healthy road with this moist granola muffin which is chock full of plump, golden raisins. It figures, I decide to start this endeavor just after decadence was the name of the game… last week was cheesecake muffins! I think perhaps in the future I’ll need to make those on my own. They sound absolutely fantastic!
These granola muffins were just the thing to fill us up at the start of the day. I did make a slight adaptation by adding a little cinnamon to mine. Other than that, the recipe remains unchanged. This muffin is the perfect start to any morning.
Slightly adapted from a recipe by Martha Rose Shulman featured in the NY Times
1 cup granola
1/2 cup low-fat milk
1 cup golden raisins
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/4 cup orange blossom honey
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
– 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, cinnamon and salt.
– In medium bowl, beat together the eggs, honey, buttermilk, 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.
Yield: 12 muffins