Well, she certainly didn't disappoint! As soon as I opened her email and saw Granola, I knew I was gonna like it. I love granola, but since I never make or buy it for some unknown reason, this was a great chance to buy a little extra to snack on. In her email, An billed this as a healthy muffin to balance last weeks more indulgent recipe. I grinned to myself as I thought; 'not when I get finished
with it' :) Unless you're new to Cooke'd With Luv, you've probably figured out by now that I like my muffins on the sweeter side.
I didn't make any big changes, but I did tailor it slightly towards my family's tastes. I used; whole milk instead of that cloudy water they call low fat milk, dark raisins because I already had them, and honey flavored yogurt to enhance the honey already in the recipe. Lastly, because I've received overwhelming support and kudo's for my judicial use of it in baked goods, I topped them with a sinful mound of streusel! My kind of healthy muffins!
I left two muffins plain, just so I could show pictures of the originals. They were delicious and moist, but the unanimous consensus was that streusel makes everything better!
|With and without streusel. And, my handmade honey dipper :)|
Be sure to visit Baker Street, and see what all the talented bakers have done with their Granola Muffins this week!
The recipe is by Martha Rose Shulman. It was posted on the NY Times site a couple of years ago.
1 cup granola
1/2 cup low-fat milk
1 cup golden raisins
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large or extra large eggs
1/4 cup mild honey, such as clover
1/2 cup buttermilk or plain low-fat yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
Instructions:- Preheat the oven to 375ºF with a rack in the middle. Grease 12 muffin cups.
- In a bowl combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
- Sift together whole wheat flour, baking powder, baking soda, and salt.
- In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
- Spoon into muffin cups, filling each about 3/4 full.
- Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
Yield: 12 muffins
On a personal note: I only soak the raisins for about 5 mins. which is fine to 'condition' them, but doesn't leach the sugars out.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.