One of my friends gave me a bag of homemade granola at church yesterday, so I thought today would be the perfect day to make the Homemade Granola Muffins from the 100 Muffins Cookbook. Yes, technically, I cheated by using someone else's homemade granola, but the granola was just so very good that I had to try it in these muffins. Feel free to use any granola that you have on hand, although, homemade is always best. I added a tablespoon of cinnamon for a little extra flavor. These muffins turned out hearty, healthy, and very filling with a nice flavor. Enjoy! Be sure and leave a comment if you try any of the recipes. I would love to know which ones you made. Blessings and Love to you my friends!
Next up...Yogurt and Spice Muffins...YUM!
Homemade Granola Muffins
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
Heaping ½ cup firmly packed light brown sugar
1 Tbsp cinnamon (my own addition)
1 cup skim milk
2 large eggs
6 tbsp canola oil
For the Granola:
1 cup rolled oats
2 Tbsp blanched almonds, chopped
1/4 cup sunflower seeds
1/4 cup raisins
2 Tbsp light brown sugar
Directions:
To make the granola, put the oats in a large, dry skillet and toast over low heat for 1 minute. Add the almonds, sunflower seeds, and raisins and cook for an additional 6-8 minutes, until lightly browned. Add the brown sugar and stir quickly for 1 minute, until it melts. Remove from the heat and stir until well mixed.
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together whole wheat flour, all-purpose flour, baking powder, in a large bowl. Stir in the brown sugar and granola. Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
Heaping ½ cup firmly packed light brown sugar
1 Tbsp cinnamon (my own addition)
1 cup skim milk
2 large eggs
6 tbsp canola oil
For the Granola:
1 cup rolled oats
2 Tbsp blanched almonds, chopped
1/4 cup sunflower seeds
1/4 cup raisins
2 Tbsp light brown sugar
Directions:
To make the granola, put the oats in a large, dry skillet and toast over low heat for 1 minute. Add the almonds, sunflower seeds, and raisins and cook for an additional 6-8 minutes, until lightly browned. Add the brown sugar and stir quickly for 1 minute, until it melts. Remove from the heat and stir until well mixed.
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together whole wheat flour, all-purpose flour, baking powder, in a large bowl. Stir in the brown sugar and granola. Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
I just keep making the list of the ones I want to try ... which is just about all of them. I was thinking this would be a fun project for this summer. A great way to let Casiday do more in the kitchen. Muffins are so easy and she would love making them!! I love that you are doing this.
ReplyDeleteTeri-what a great idea to have a muffin madness summer :). Muffins are super easy to make, super fun, and super yummy! I am enjoying doing this and loving gifting them to unexpected people :-).
ReplyDelete