Granola Blueberry Muffins

Recipe from NY Times

Yield: 12 muffins

I made a couple of tweaks to the original recipes. Since I think raisins ruin everything, I excluded them and replaced them with chopped walnuts.  I highly recommend this, as they added an extra crunch and made for a more interesting texture. I also added blueberries, but I think cranberries or raspberries would work beautifully.

1 cup granola
1/2 cup low-fat milk (I had whole milk)
1/2 cup of walnuts, chopped
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 (I went with the low-fat yogurt)
1/4 cup canola oil
1 teaspoon vanilla extract

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. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.

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

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 raisins. Combine well

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.

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

*Oiling the muffin liners is super important.  They're not like cupcakes, which don't require it at all. If you don't oil them, you'll find that when you try and take the liners off the muffin bottoms will be destroyed.  Not fun.