NYTimes Granola Muffins

Original article: http://www.nytimes.com/2009/12/09/
health/nutrition/09recipehealth.html

These muffins are super satisfying and appropriate for the morning--with coffee or tea! I know some people (eeeheem!) who cringe at the idea of freezing bread, I however appreciate the technology to allow my food to stay mold free before I get around to eating it. The author of this recipe agrees...go ahead and freeze what you don't eat, defrost in the micro for a warm fresh muffin. I did the nutritional calculations (see chart), and for those counting, they're about 3 weight watchers points each.

1 cup granola  

1/2 cup low-fat milk

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 (I substitute apple sauce here)

1 teaspoon vanilla extract
*Optional to any dried fruit or nuts*

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. 

2. Sift together whole wheat flour, baking powder, baking soda, and salt.

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 any dried fruit. Combine well

4. 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

Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.

Recipe by Martha Rose Shulman can be reached at martha-rose-shulman.com.