Description
Great muffin to make for breakfast or anytime. Super easy and the kids love it!! I tweaked another recipe that i found posted here…omitting some fat and adding a few other ingredients. They freeze well, too. I used quaker natural granola with oats, honey & raisins because that is what i had on hand. The slivered almonds are really yummy in the muffins. And, i also 'made' my own buttermilk by adding 3 tablespoons of lemon juice to regular skim milk before combining the wet ingredients.
Ingredients
- All-purpose Flour
- Whole Wheat Flour
- Baking Soda
- Salt
- Cinnamon
- Skim Milk Buttermilk
- Eggs
- Light Brown Sugar
- Canola Oil
- Low-fat Mayonnaise
- Granola Cereal
- Dried Cranberries
Instructions
- 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 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