6 Week Granola Muffins Recipes

GRANOLA MUFFINS

Steps:

• Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.
• Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.

SIX WEEK BRAN MUFFINS

Steps:

• Combine cereals and Boiling Water.
• Let stand.
• In another bowl cream butter and sugars together.
• Add eggs and beat well.
• Mix in buttermilk.
• Add molasses if desired.
• Stir in cereal mixture.
• In another bowl, combine flour, soda, baking powder, salt and raisins.
• Mix thoroughly.
• Add dry mixture to batter.
• Stir just to combine.
• Cover tightly and store in Refrigerator.
• It will keep for up to six weeks.
• TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).

CRUNCHY GRANOLA MUFFINS

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, mix 1 1/2 cups of the granola, the flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, buttermilk, oil and vanilla with whisk until combined. Add egg mixture to dry ingredients; stir just until combined.
• Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
• Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.

SIX WEEK BRAN MUFFINS

Steps:

• In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
• Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
• Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN

Steps:

• Preheat oven to 425 F and prepare muffin pans.
• Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
• In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
• Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
• Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
• Cool in pan for 10 minutes then remove to a cooling rack.

SIX-WEEK BRAN MUFFINS

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

SMALL BATCH CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 425°F / 218°C and line a muffin pan with 6 paper liners. Set aside.
• In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
• In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined.
• Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just combined (DO NOT OVER-MIX YOUR BATTER!). Your batter should not be all the way smooth, and it's ok if there are still some small chunks in it.
• Gently mix the flour-tossed bits of chocolate into the batter until they're evenly distributed.
• Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
• If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.
• Bake the muffins for 6 minutes at 425°F/ 218°C to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 22-25 minutes.
• Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

6 WEEK GRANOLA MUFFINS

Steps:

• Mix together the granole, sugar, flour and baking soda.
• Set aside.
• Mix together the vegetable oil, buttermilk and eggs.
• Add the dry ingredients gradually just until moistened.
• Pour into lined cupcake tins, filling each about 2/3 full.
• Drop 4 berries into each cupcake cup and use a fork to push berries down into the batter until covered.
• Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.