I scaled this recipe down to make 12 muffins, and I am very pleased with the results. I actually used raisins as my fruit, as I am saving my blueberries for another recipe. I used "flax seed goop" as my egg (1 tbsp. ground flax seeds+3 tbsp. water mixed until thick), and can be completely vegan with the use of soy milk or other vegan "milk" of choice. I used some homemade granola as my granola and these are so moist and delicious. Will definitely make these again. I have also made these as pancakes and they are so delicious like that. I served them with blueberry sauce. I do recommend that you use baking powder instead of soda in this recipe. I mistakenly used powder the first few times that I made these, and I have since made them with baking soda and they have a slight aftertaste.
My grandmother, Honey as we called her, used to make these for us when I was a child. We LOVED them, still do! She called them 6 Weeks Muffins because that's how long the batter will keep in the refrigerator. She has since passed on and had passed down this recipe to us. Honey used Raisin Bran or regular bran flakes instead of the granola in this recipe. My mother makes a fantastic granola with dried blueberries, cranberries, almonds and coconut that is also delicious in this recipe. Thanks for posting!
I cut the recipe in half. I used a generic low-fat granola with raisins...and left the raisins IN. Also added about 1/4 cup chopped almonds. I had to substitute 2% milk with vinegar added, as I had no buttermilk. (1 tablespoon vinegar per 1 cup milk). They turned out great! Thank you, Courtly for an amazing recipe! Lots of ways to change this recipe up and so nice to be able to have some muffin batter in the refrigerator!
I really enjoyed this even though I messed it up. I quartered the recipe as I did not have a lot of granola left and I wanted to just try this our without making quite so many muffins. But somehow I ended up putting in twice as much buttermilk and granola in as I needed and I didn't even notice until I was spooning it into muffin cups. So, the muffins did bake solid (after cooking for 30 minutes) but they didn't rise. I added a tablespoon of cinnamon and left out the blueberries. I also sprinkled more cinnamon on top before I baked them. I used low-fat Kroger-brand granola. These were quite tasty as I made them and I suspect thay would be even better if made properly. Next time, I would add even more cinnamon (I love it!) and some chopped apple as well. I'll re-review this after trying it again. Thanks!
I only had cranberry granola, and I was going to pick them out, but since there aren't any blueberries here, I decided to leave them in and see what happened. The muffins came out great. I used up all the batter so I don't know if the cranberries would affect it's refrigerator life.
Made this last weekend and it's very good. this recipe appeals to me because I like to keep the batter in the fridge and then we can have fresh baked muffins with little work. Thank you!!
I had my daughter make this up and we like them. Perhaps our granola was too bland as I found them lacking in something - don't know what yet - haven't eated the entire batter yet - in fact we haven't made a new batch yet with the stuff sitting in the fridge. Will edit my review if I have further comments.