Granola or Muesli Muffins

Total Time
35mins
Prep 10 mins
Cook 25 mins

Another from Nigella Lawson's Feast cookbook. You can use granola or muesli interchangeably here. There was more batter than I usually get for a 12 muffin recipe so I kept filling up the cups more and filled them nearly to the top with some batter still left over but not much. The muffins did not rise much so I guess this was the right thing to do. These are tasty little treats that are also good for you. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
  2. Combine the flour, baking soda, and salt in a large bowl.
  3. In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
  4. Fold in granola and then divide among the 12 paper lined tins.
  5. Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.

Reviews

(2)
Most Helpful

I really enjoyed these. This recipe is going in my regular muffin rotation. I made them as written and they were great. The second time I made them with half white and half whole wheat flour and added about a cup of frozen blueberries. OMG! The only bad thing about them is that I ate three before they even cooled off. (I used muesli both times because it's what I have on hand.) Next time I think I will try the suggestion of adding a bit of cinnamon. This is definitely a recipe you can customize to your own taste.

rangerskadi June 03, 2013

This recipe is a great base for a really healthy muffin. I replaced half the flour with a combination of whole wheat flour and a little wheat germ, since wheat germ is in a lot of granola recipes anyway. I also switched the oil out with unsweetened applesauce and cut down the sugar. My granola wasn't very nutty, so I added some slivered almonds, broken up a bit. My kids love these, but I'd like them with some cinnamon, maybe 1/2-1 teaspoon. Also, I forgot that lowfat muffins always stick to the papers. After taking out the oil, I should have lightly sprayed muffin tins and skipped the papers entirely. Like you, I was concerned about the excess of batter, but I squeezed it all in, and they turned out just fine. I might try adding a little shredded carrot next time. The granola I used this time had raisins, but not very many, so I'd add some more of those, or some dried cranberries next time. These will be great for my daughter's school lunches, a snack after swimming lessons, or a quick breakfast! Thanks for posting this! Made for please review my recipe tag.

SrtaMaestra August 30, 2008

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