I think it’s about time I give up the pretence. In the recent past, muffins were just a way to use up stale granola. Now I find that they’re just meant to be together. Crunchy granola is a great counterpart to soft and fluffy muffins.
And, if you choose your granola flavours wisely, you’ll end up with great pairings. Case in point, an simple apple muffin, but jazzed up with cinnamon raisin granola!
I’ve written up the recipe to use plain granola and add some ground cinnamon, but if you do happen to have cinnamon raisin granola, simply reduce the 1 teaspoon of cinnamon by half, or just omit it entirely!
- 3 to 4 small Granny Smith apples
- 1 cup buttermilk (or milk with 1 tbsp lemon juice or vinegar)
- 1/3 cup vegetable oil
- 1 egg
- 150g light brown sugar
- 1/2 tsp salt
- 270g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 150g granola
Makes 16 muffins.
Step 1: Preheat your oven to 200°C (400°F). Line your muffin tray with paper cups.
Step 2: Peel, core, and finely chop the apples. In a large bowl, toss the apple bits in buttermilk to stop them from browning. Mix in the oil, egg, brown sugar, and salt.
Step 3: In another bowl, sift in the flour, baking powder, baking soda, and cinnamon. Toss the granola in the dry ingredients, reserving about a handful for sprinkling on top.
Step 4: Add the liquid mixture to the dry mixture and fold everything together. Fill each muffin cup only three-quarters full. Using a disher will make the job a lot easier. Sprinkle some granola on top of each muffin and bake for 25 minutes.