Wednesday, 16 August 2017

Granola Muffins

These muffins are 'choc' full of oats, nuts and seeds, not too sweet and make an excellent 'grab and go' breakfast or brunch treat. I do not add any sugar, however, if you prefer something sweeter add a quarter to a third of a cup of sugar with the dry ingredients. Commercial granola or toasted muesli work well in the recipe. Tinned fruit or stewed fruit help keep the muffins moist. I like tinned cherries, expensive so I wait until they are on special and buy a couple of extra tins or frozen blueberries. Apricot and this Citrus Granola are also delicious. Best eaten the same day that they are baked or wrap individual muffins, freeze, defrost and warm in the microwave as required.

I like to use the large cafe style muffin papers.

and enjoy them warm with some butter and maybe a little jam.

Fruity Granola Muffins
1 ¾ cups wholemeal flour or 2 cups plain flour
1 tablespoon baking powder
1/3 cup oat bran
1 1/2 cups granola plus 1/4 for decoration
2 teaspoons cinnamon (optional)
1 small can of fruit drained, and diced eg cherries, apricots, peaches or approx 1 cup stewed fruit or frozen berries
125 g butter, melted
2 eggs
1 cup milk, maybe a little more

Combine flour, oat bran, cinnamon if using, baking powder and granola mix well.

Add fruit, milk, butter and eggs to flour mixture, stir to combine but do not over mix. If mixture seems to dry add a little extra milk.

Spoon the muffin mixture into the prepared tins or paper muffin cases.

Sprinkle with extra granola

Bake at 190 deg C for ten minutes, reduce heat 170 deg c and continue cooking until a skewer comes out clean, approximately 20 minutes.

Remove muffins from tins and place on a cooling rack.

Serve warm with butter

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