Tag Archives: Granola

Apple Granola Muffins

3 Mar

I love muffins. What’s not to love? Other than muffin pans, you don’t need any special equipment. They’re simple to throw together and are basically your own personal mini-cake. You can also take a basic recipe and add all sorts of fruits, spices or other flavorings.

For these muffins, I’ve taken my basic sour cream muffin recipe and added granola, apples and cinnamon. You can use any granola you like, homemade or one you like from the cereal aisle. Mixing some into the batter adds a little texture and sprinkling some on top gives you an instant crumble topping. Yum.

I use diced apples tossed with cinnamon and brown sugar in this recipe, but you can replace the apples with fresh or frozen blueberries, diced peaches or pears or any other fruit. The fruit to batter ratio is high – and that’s what I want. The fruit keeps the muffin moist and I think every bite should have fruit in it.

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup oil (canola, grapeseed, or other similar oil)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour (plus 1 tbsp to toss with the apples)
  • 3/4 cup sour cream
  • 1/4 cup 2% milk
  • 3/4 cup granola (plus more for sprinkling on top)
  • 2 large apples, peeled, cored and diced small (I like to use Pink Lady, Ambrosia or similar apple)
  • 2 tsp ground cinnamon
  • 1/4 cup brown sugar

Preheat your oven to 400°F.

Using a sturdy spoon, cream the granulated sugar and oil in a mixing bowl. Add the eggs and vanilla and mix until well combined.

Add the salt, baking powder and baking soda and mix in. Add the flour and stir until JUST combined. You don’t want to overmix the batter and having some small lumps is good. Add the granola and stir through.

In another bowl, combine the diced apples, 1 Tbsp flour, cinnamon and brown sugar. Stir together until all of the apples are coated in the sugar/ flour/ cinnamon mixture.

Add the apples to the batter, including any excess sugar that may be at the bottom of the bowl. Gently stir the apples into the batter. Don’t worry about the apples being enveloped in better – you should see lots of chunks of apples and streaks of the cinnamon/ sugar should still be visible.

Spray your muffin tins – I prefer using baking spray that contains flour. Using standard muffin/ cupcake tins, fill the cups to the top. You should get approximately 18 muffins. Sprinkle each muffin with more granola, about 1 tsp per muffin.

I like to bake one pan at a time on the middle rack of the oven. Bake for 10 minutes, turn the pan and bake another 10 to 15 minutes, or until the muffins are golden brown.

Remove and let cool. These are best eaten the day you bake them, but kept in a sealed container will be good on the counter for a couple of days.

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Granola

17 Jul

I’m going to be honest with you.  I love my homemade granola so much that I think I had it for breakfast every day for about six months (with some Greek yogurt and fresh berries) until I finally got sick of it and (thought I) never wanted to see it again.  Then, after going on a granola fast for a few months, I woke up one day and realized that I really missed it.

Here’s what I love about it: it’s filling and delicious and flexible.  I’m sharing a recipe with you (below), but just take it as a guide. Add or replace nuts, spices, grains or anything else you like.  Just stick with the basics — start with oats, add nuts and or coconut, spices, grains, some fat and a sweetener. You can add dried fruit, but don’t add it at the beginning.  Stir it in for the last 10 minutes of baking.  And make big batches — in a freezer bag or container this stuff can hang out in the freezer for a couple of months.

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Granola

  • 5 cups large flake oats
  • 2 cups shredded unsweetened coconut
  • 2 cups slivered, blanched almonds
  • 2 cups pecans, chopped
  • 1/2 tsp. salt
  • 1 Tbsp. cinnamon
  • 2 tsp. allspice
  • 1/4 cup canola oil
  • 2 tsp. vanilla
  • 1/2 cup corn syrup

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Preheat your oven to 325°.

In a large mixing bowl, use a spoon to mix the oats, coconut, almonds, pecans, salt, cinnamon and allspice.

Add the oil, vanilla and corn syrup and mix until everything is well incorporated.

Spread the mixture out on two baking sheets lined with parchment paper.  Bake for 20 minutes, then stir. Switch the position of the trays around, then bake another 20 minutes and stir. Switch the trays around one more time and bake another 20 minutes or until golden brown (if you’re adding dried fruit, add it after 50 minutes or total baking time — then bake another 10 minutes or until done).

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Let cool completely and package in freezer bags or an air-tight container.  Can stay on your counter for a couple of weeks or in the freezer for a couple of months.

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My favorite way to have this is with some Greek yogurt and lots of fresh, ripe berries.

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