A tender, nearly cake-like muffin made sweet with raisins. The buttery crumb loaded with granola is just right. Even though this is tender and rich, it has more granola than flour so you know it’s better for you.
This recipe uses the “creaming method” for mixing.
1 1/4 cup flour
1 3/4 cups granola
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoon butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup raisins
Preheat the oven to 400 degrees. Prepare the muffin tins by greasing them well.
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1. Combine the dry ingredients including the granola in a large bowl.
2. Cream the butter and sugar together in a mixer with the paddle attachment. Beat the egg into the creamed mixture until light and fluffy. Add the vanilla.
3. Alternately add part of the dry ingredients and part of the buttermilk, briefly mixing until combined and then add the remainder.
4. Fold in the raisins.
5. Scoop the batter into the prepared tins. Sprinkle the tops with oats. Bake for 15 minutes or until the muffins test done. After the muffins have cooled for several minutes, remove them from the tins to cool on a wire rack.
Makes ten medium or 12 small muffins.
Note: Different granolas may absorb moisture differently. Add milk or flour if needed to get the right consistency.
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