I love muffins for breakfast, and my husband loves granola. You do the math.
Granola is usually seen as healthy, but don’t be fooled—it usually has a lot of sugar and is chock-full of calories. I modified this recipe, however, by reducing the sweetener even further (adding only a couple of tablespoons of honey). I also opted for dried cranberries rather than raisins, since they are high in antioxidants.
Because the soaking process takes a while, these might not be your go-to muffins for a rushed morning. But on a slow weekend, this recipe is a delicious, whole-wheat alternative to some of the muffins out there, and are a great marriage of two breakfast classics—granola and muffins. Remember to sprinkle a little extra granola on the top to add a streusel crunch.
Adapted from the New York Times
Makes 12 muffins
1 cup granola
1 cup milk
1 cup dried cranberries
1 cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons honey
¼ cup vegetable oil
1 teaspoon vanilla extract
Extra granola to top muffins
Combine the granola, cranberries, and milk in a bowl and allow to soak for half an hour. Beat in the eggs, honey, oil and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk the dry ingredients into the wet ingredients until combined.
Grease twelve muffin cups and fill 2/3 full with batter. If desired, sprinkle a little extra granola on top. Bake in a preheated 375-degree oven for 20 to 25 minutes, until lightly browned. Allow to cool for 10 minutes, then place individual muffins on a cooling rack.