By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(368)
- Notes
- Read community notes
These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch. When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.
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Ingredients
Yield:12 muffins
- 1cup granola
- ½cup low-fat milk
- 1cup golden raisins
- 1cup whole wheat flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 2large or extra large eggs
- ¼cup mild honey, such as clover
- ½cup buttermilk or plain low-fat yogurt
- ¼cup canola oil
- 1teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
207 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 5 grams protein; 174 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. 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.
Step
2
Sift together whole wheat flour, baking powder, baking soda, and salt.
Step
3
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
Step
4
Spoon into muffin cups, filling each about ¾ full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
Tip
- Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
4
out of 5
368
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Cooking Notes
Torrey
I love these muffins! Add the oil first, then use the same measuring cup to add the honey and the honey just slides out of the measuring cup like a dream.
Janice
I love just about every recipe from Martha but these were not a hit in my family.
Caitlin
Loved this recipe-after reading the comments, I added cinnamon and 2 tablespoons of sugar. The crumb on these muffins was delightful and love that they’re whole grain.
Barry
I like these muffins because they're healthy and not too sweet. Chopped walnuts would be a good addition. Need to butter the muffin tin well. I cut back the honey slightly and they were delicious.
Nancy Cox
Batter much runnier than most muffin recipes but bakes fine. Didn't rise much. Used King Arthur white whole wheat flour. Didn't have canola oil; used vegetable oil. I think they taste okay; bringing them to a skating competition at the Empire State Games - will see if anyone eats them :-)
smp
I did not like these muffins and would not make them again. Dry and not very tasty.
Jennifer
I love these! Moist and delicious. Made them as published here, but forgot to dry the raisins which didn't seem to cause a problem. Baked in 20 minutes for me and rose beautifully. I will make these again as a healthier alternative for my morning coffee treat.
Ards
Can this be made in mini loaf pans or in one 9X5 loaf pan?
profdarrenj
I like bolder flavor so I added 1/2 tsp each of cloves, ginger, mace, nutmeg, allspice. Plus 1/8 tsp cinnamon. Soaked the granola in hazelnut coffee creamer, and the golden raisins in pecan liqueur. Drain; drink remaining liqueur. Altogether, these muffins practically tasted like candy. Yum! Even the teens and toddler didn't know it was healthy.
Autumn
I added ground dates instead of raisins which swirled into the mixture nicely. Added to the texture of my coconut granola by adding cashews which are a fun texture to bite into, softer when baked. I think you could cut back on the honey depending on the sweetness of your granola. Yum!
John Warner
I skipped soaking my granola in milk, used dried cranberries in place of raisins, used 1/2 cup of buttermilk AND 1/2 cup of full-strength yogurt, and the batter was a bit moist. I only filled one muffin tray, they rose perfectly well, and each weighed in at around 4.3 ounces. The taste was OK, nothing to rave about. I rescued them the next day by slicing into rounds and a quick sautee in a green pan. The heat opened up the flavor, and I drizzled with honey and a smear of mascarpone.
kzmurphy
I've made these about 3 times now, and here are my observations/changes. Changes-- I have used dried cranberries instead of golden raisins almost every time. This most recent batch I cut up half of a large apple into tiny pieces and substituted that. The last couple times I have added more unsoaked granola in at the end as well. Observations: As other commenters have stated, these do not rise much in the oven. They do rise as you mix the dry into the wet, so move fast! This makes ~10 muffins.
Melanie K
Only OK... I think the batter is a bit too runny so the fillings sink and the muffins don’t rise much. Maybe I wasn’t supposed to add the milk from the granola soaking?
giselle
Doesn’t mention to add the milk!
Caitlin
Loved this recipe-after reading the comments, I added cinnamon and 2 tablespoons of sugar. The crumb on these muffins was delightful and love that they’re whole grain.
Ally
I need the NUTRITION info on these muffins?Carbs, sugar, protein and calorie count.
Torrey
I love these muffins! Add the oil first, then use the same measuring cup to add the honey and the honey just slides out of the measuring cup like a dream.
ansohoho
These were really nice, sweet and subtle taste. I used cranberries instead of raisins.
Nancy Cox
Batter much runnier than most muffin recipes but bakes fine. Didn't rise much. Used King Arthur white whole wheat flour. Didn't have canola oil; used vegetable oil. I think they taste okay; bringing them to a skating competition at the Empire State Games - will see if anyone eats them :-)
Barry
I like these muffins because they're healthy and not too sweet. Chopped walnuts would be a good addition. Need to butter the muffin tin well. I cut back the honey slightly and they were delicious.
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