Granola Muffins


One should not attend even the end of the world without a good breakfast.

                                                                                                                                                                                                ― Robert A. Heinlein

Or for that matter even lunch and dinner. Brunch as well. Besides munching on most of the granola that I had made, I wanted to use it to make something. Bake something. I came across this recipe for granola muffins and instantly decided to give it a shot. As Nigella puts it so appropriately, " A cereal in a cake, how can that be bad?"

The beautiful sound that emanates when the granola is mixed into the muffin batter will reassure you that you're on the right track (if you ever were in a doubt that is). It's a perfect breakfast treat.

As the batter includes buttermilk, the texture of the muffins is soft and moist. With every bite, you'll have the goodness of cake with crunchy bits of granola. Also, light brown sugar replaces granulated sugar making them even softer ! and the sugar is beaten in the wet mixture rather than in dry which helps to dissolve it really well.

So let's get on to make these cereal packed breakfast (or anytime) treat :)
Recipe Source: Nigella Lawson's Feast

Makes 12 Muffins

225 grams / 8 ounces all purpose or plain flour
1 teaspoon soda bi carb
1/4 teaspoon regular salt
1 large egg at room temperature
250 ml / 1 cup buttermilk (or combine 125 ml semi skimmed milk and 125 ml yogurt) at room temperature
75 ml / 1/3 cup any flavorless oil
175 grams / 6 ounces soft light brown sugar
250 grams / 9 ounces granola

Preheat the oven to 220 degrees C / 430 degrees F. Line the muffin tray with paper liners or grease and flour the tray.

In a bowl, sieve together flour, soda bi carb and salt. Whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended.

In another bowl or measuring jug, beat the egg, buttermilk, oil and sugar using the same hand held whisk.

Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula until half way combined. Add the granola and mix until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.

Divide the batter evenly among the cups. Bake the muffins in the preheated oven for 10 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until the muffins are golden brown and are springy to the touch.

Place the muffin pan on a wire rack to cool for about 5 minutes. Remove the muffins from the pan and place on the wire rack to cool completely.

Enjoy your home made crunchy Granola Muffins!

Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.

Happy Baking!!!

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