which means that they are gluten free.
I was so excited when I found this recipe.
I made mine with my favorite Udi’s, which was sweetened with honey, and dried cranberries, a stable in my refrigerator. If I had, I would like to add some walnuts or almonds; unfortunately, I got neither.
But still, I ended up with these cuties for my breakfast and/or snack for the coming week.
Inspired by A Cozy Kitchen, which is adapted from NY Times
This is a recipe you can play with in infinite ways: use any granola and fruit you like, and feel free to add some chopped nuts for extra nuttiness.
Makes 6 muffins
1/2 cup granola
1/2 cup whole wheat flour
2 heaping tbsp dried cranberries
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tbsp butter, melted
1 heaping tbsp honey
1/2 tsp vanilla extract
1/4 cup plain yogurt
1/4 cup milk
1 large egg
Preheat the oven to 375F. Line a muffin pan or silicon baking molds with parchment baking cups.
Mix dry ingredients together.
Whisk wet ingredients together.
Add dry mixture to the wet. Mix well.
Spoon the batter into 6 muffin cups. Bake in the preheated oven until a toothpick inserted comes out clean, about 10 to 15 minutes. Remove the cups from the molds. Serve warm or at room temperature, your choice.