How many ways can I consumingly sing the praises of granola? I had almost forgotten this way, until Sunday morning. Like a memory once lost, these morsels came to me in a flash of thought, a cartoon lightbulb of flavor, and I could instantly taste them. A little dig for the recipe, and half an hour later, we were enjoying a hearty weekend breakfast.
To give you the history: the recipe is from a card I picked up at The Fresh Market, in Knoxville, Tennessee. The year was 1997, and if you’ve been with me here at TFF for a while, you may remember from a previous post that I was looking to change my eating ways. The Fresh Market provided the loveliest grocery experience I’d had to date, and quickly became my favorite place to shop (though I had to exercise great restraint; it’s not cheap, and I was an underpaid teaching assistant). They would intersperse recipe cards throughout the store, no doubt to encourage you to purchase the necessary ingredients, and I found this one next to the bin of bulk granola. I took one, bought some granola (marketing mission accomplished), and went home to bake.
They totally hit the spot, and for the rest of grad school, I made a half-batch (using a half-egg is difficult, and at some point I figured out I was ok if I didn’t halve that ingredient) almost every weekend. They are very hearty muffins — not at all fluffy — and are only mildly sweet, beckoning for a good slathering of butter and jam or honey. Their goodness depends a good deal on the kind of granola you use — and I recommend that you experiment. I have found that my homemade granola doesn’t work very well, since it is a very chunky granola. I also don’t like to use most supermarket boxed granolas, since they tend to also be too chunky, and entirely too sweet. The best ones I’ve found are the bulk granolas you can find at a whole foods store — or, homemade if it’s of a thinner consistency. I made Sunday’s batch with the “Super Nutty granola” from the bulk bins at Earth Fare, and they were quite nice.
So when you tire of eating your healthy breakfast in a bowl, go for these. And let me know your preferred granola results!
Granola Muffins (courtesy: little recipe card from The Fresh Market)
- 1 egg
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 cup all-purpose or whole wheat flour (whole wheat works great)
- 3 Tbsp sugar (or less, if your granola is very sweet)
- 2 cups granola
- 3 tsp baking powder
- 1 tsp salt
Heat oven to 400º. Grease or oil bottoms-only of about 12 medium muffin cups. In a large bowl, lightly beat the egg, then stir in the milk and oil. In a separate bowl, stir together the flour, sugar, granola, baking powder, and salt. Add the dry ingredients to the wet ingredients, and stir only until the flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Remove from pan to cool.Print This Post
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