Recipe by invictus
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!
Top Review by rangerskadi
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.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 3⁄4 cup light brown sugar
- 1⁄3 cup vegetable oil
- 2 cups granola cereal or 2 cups muesli
Directions See How It's Made
- Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
- Combine the flour, baking soda, and salt in a large bowl.
- In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
- Fold in granola and then divide among the 12 paper lined tins.
- Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.