Crunchy Granola Muffins

Crunchy Granola Muffins

Blogger Deborah Harroun of Taste and Tell makes an easy muffin with a crunchy granola twist. Learn to make this recipe with our how-to article.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

18

muffins

2
cups Cascadian Farm® organic cinnamon raisin granola
1 1/2
cups Gold Medal® all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
2
eggs
1/2
cup packed brown sugar
1
cup buttermilk
1/4
cup vegetable oil
1
teaspoon vanilla
  1. Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
  2. In large bowl, mix 1 1/2 cups of the granola, the flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, buttermilk, oil and vanilla with whisk until combined. Add egg mixture to dry ingredients; stir just until combined.
  3. Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
  4. Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.
Makes 18 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute another kind of Cascadian Farm® organic granola, such as fruit and nut or maple brown sugar. Try your favorite flavor!
These muffins are best eaten the day they’re made. The next day, the granola will no longer be crunchy.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.