Recipe by Courtly
OMG! i went to my grandma's yesterday (shes a WONDERFUL cook and baker) and she dug out this oooooooold recipe for these muffins... we went to the store to pick the ingredients up and then we stirred up a batch and baked a dozen of them, THEY ARE HEAVENLY! this makes a large batch but the awesome thing is that the batter can be kept in the refrigerator for up to 6 wks! so you can have fresh baked muffins whenever you feel like it, with hardly any fuss at all!!! YAY!!!!!
Top Review by Shannon Holmes
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.
- 1 quart granola cereal, without raisins
- 3 cups sugar
- 5 cups all-purpose flour
- 2 tablespoons baking soda
- 1 cup vegetable oil
- 1 quart buttermilk
- 4 eggs
- 1 pint blueberries
Directions See How It's Made
- Mix together the granole, sugar, flour and baking soda.
- Set aside.
- Mix together the vegetable oil, buttermilk and eggs.
- Add the dry ingredients gradually just until moistened.
- Pour into lined cupcake tins, filling each about 2/3 full.
- Drop 4 berries into each cupcake cup and use a fork to push berries down into the batter until covered.
- Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.