Ingredients:
1 1/2 c. whole wheat flour
1/2 c. all-purpose flour
1/4 c. packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 c. granola without raisins, divided
1 large egg
1 c. buttermilk
1/4 c. canola oil
2 Tbsp. orange juice
1 Tbsp. lemon juice
1 c. fresh or frozen unsweetened blueberries
Directions:
Preheat oven to 400 degrees. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 c. granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Fill greased muffin cups 3/4 full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Freeze option: freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Note~ if using frozen blueberries, use without thawing to avoid discoloring the batter.
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