Granola Or Muesli Muffins Recipes

GRANOLA MUFFINS

Steps:

• Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.
• Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.

MUESLI MUFFINS

Steps:

• Preheat oven to 375 degrees. Whisk together flours, bran, baking soda, salt, and cinnamon in a medium bowl; set aside.
• Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing until combined after each addition. Add bananas, applesauce, and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Stir in 3/4 cup muesli and the blueberries.
• Line 10 cups of a standard (12-cup) muffin tin with paper liners. Divide batter among cups, filling to rims. Sprinkle tops with remaining 1/2 cup muesli. Bake until a cake tester inserted into centers comes out clean, 15 to 20 minutes. Let cool completely in tin on a wire rack.

CRUNCHY GRANOLA MUFFINS

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• 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.
• Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
• Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.

GRANOLA OR MUESLI MUFFINS

Steps:

• 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.

GRANOLA MUFFINS

Steps:

• Preheat oven to 375 degrees. Line 36 muffin tins with paper liners or spray with non-stick spray.
• Combine the flour, baking soda, salt and cinnamon in a large bowl.
• In another bowl, whisk together the buttermilk, eggs, sugar, oil and mayonnaise. Pour this into the dry ingredients and and mix lightly to combine.
• Fold in granola and cranberries (or 1/2 cup more raisins) until evenly distributed in batter.
• Divide batter among the 36 muffin cups, filling almost to the top.
• Bake for 20 minutes or until golden brown. Let cool a bit on a wire rack before serving.

BANANA MUESLI MUFFINS

Steps:

• Preheat oven to 350 degrees F (340 degrees F if using a dark, nonstick muffin tin).
• In a large bowl, mix together all the wet ingredients (1 1/2 mashed banana, safflower oil, eggs, sugar, milk, and vanilla).
• In a separate bowl, combine the dry ingredients (whole wheat flour, white flour, salt, baking powder, and baking soda).
• Add the flour mixture to the wet ingredients, mixing only until just combined. DO NOT OVERMIX!
• Gently fold in the chopped banana, 2/3 cup muesli, and flax seeds.
• Line a standard 12 cup muffin tin with paper liners. Spoon the batter evenly into the cups (it should be about even with the tops of the cups).
• Top the muffins with the broken banana chips and remaining 2 tablespoons of muesli.
• Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
• Enjoy!

MUESLI MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 425° F. Grease or line 2 muffin tins with paper liners.
• In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment on medium speed, combine the butter, sugar and applesauce.
• Turn the mixer down to low and add the eggs, one at a time, blending well after each addition.
• Add the vanilla and combine.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions.
• When the flour is almost completely combined, stop the mixer, raise the head and scrape the batter into the bowl. Remove the bowl from the mixer. Add the grated apple and dates, gently folding to thoroughly combine the batter.
• Cover and place the bowl into the refrigerator for an hour.
• In a small bowl, combine the topping ingredients together (like a streusel). Set aside.
• Divide the batter evenly in the muffin tins, until almost full. Then, top each muffin batter with about a tablespoon of the topping.
• Place the muffin tins in the oven and bake for 5 minutes.
• After 5 minutes, without opening the oven door, turn the temperature down to 350° F.
• Allow the muffins to finish cooking until a toothpick inserted in the center of a muffin comes out with a few crumbs (~13 minutes).
• Remove the tins from the oven. Wait 5 minutes and remove the muffins from the tins to cool.
• Serve warm.