Prep 15 mins
Cook 20 mins
Great muffin to make for breakfast or anytime. SUPER easy and the kids love it!! I tweaked another recipe that I found posted here...omitting some fat and adding a few other ingredients. They freeze well, too. I used Quaker Natural Granola with Oats, Honey & Raisins because that is what I had on hand. The slivered almonds are really yummy in the muffins. And, I also 'made' my own buttermilk by adding 3 tablespoons of lemon juice to regular skim milk before combining the wet ingredients.
- 2 1⁄4 cups all-purpose flour
- 2 1⁄4 cups whole wheat flour
- 3 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups skim milk buttermilk
- 3 eggs
- 2 cups light brown sugar
- 1⁄2 cup canola oil
- 1⁄2 cup low-fat mayonnaise
- 6 cups granola cereal (with oats, honey & raisins)
- 1⁄2 cup dried cranberries (optional)
- Preheat oven to 375 degrees. Line 36 muffin tins with paper liners or spray with non-stick spray.
- Combine the flour, baking soda, salt and cinnamon in a large bowl.
- In another bowl, whisk together the buttermilk, eggs, sugar, oil and mayonnaise. Pour this into the dry ingredients and and mix lightly to combine.
- Fold in granola and cranberries (or 1/2 cup more raisins) until evenly distributed in batter.
- Divide batter among the 36 muffin cups, filling almost to the top.
- Bake for 20 minutes or until golden brown. Let cool a bit on a wire rack before serving.
Excellent recipe. This muffin reminds me of those baked by the Galena Lodge in Idaho. It is very hearty and earthy which is something lost in so many of these granola muffin recipes. The addition of the whole wheat flour and the reduced fat ingredients used only add to the outstanding flavour while enhancing the nutritional value of these tasty treats. I used low fat granola cereal that was on clearance and added some raisins...ran out of dried cranberries. This recipe also made more than the usual which is great since evryone seems to like them down to my 7 yeqar old. Thanks for sharing.