Ingredients for 6 Week Granola Muffins
- 2 cups granola cereal
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 48 blueberries (4 per muffin)
- 12 paper liners
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How to Make 6 Week Granola Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups granola, 1 cup granulated sugar, 2 cups all-purpose flour, and 2 teaspoons baking soda.
- In a separate bowl, whisk together 1 cup vegetable oil, 1 cup buttermilk, and 2 large eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each muffin liner about 2/3 full.
- Gently drop 4 blueberries (or berries of your choice) into each muffin cup. Use a fork to gently push the berries down into the batter, ensuring they're mostly submerged.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
64g
Fat
6g
Carbs
9g
