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Buttermilk Granola Muffins

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Buttermilk Granola Muffins

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Buttermilk Granola Muffins Recipe Buttermilk Granola Muffins Recipe

With buttermilk for tenderness, complete wheat for wholesome fiber, and granola for a marginally of crunch and taste, those truffles are a scrumptious solution to get started any day. Want to lead them to vegan? See “pointers,” beneath.

At a look

Prep
Bake
Total
Yield
12 truffles

Nutrition data

Ingredients

Muffins

  • 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 cup brown sugar
  • three/four teaspoon salt
  • 1 teaspoon baking powder
  • half teaspoon baking soda
  • three/four teaspoon flooring cinnamon, non-compulsory
  • 1 cup ready granola
  • 1 teaspoon vanilla extract
  • third cup vegetable oil
  • 1 half cups buttermilk or 1 1/four cups liquid whey*
  • *The liquid tired from undeniable yogurt when you are making thick, Greek-style yogurt.

Topping

  • three/four cup ready granola

Muffins

  • eight oz King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 7 half oz brown sugar
  • three/four teaspoon salt
  • 1 teaspoon baking powder
  • half teaspoon baking soda
  • three/four teaspoon flooring cinnamon, non-compulsory
  • three half oz ready granola
  • 1 teaspoon vanilla extract
  • 2 three/eight oz vegetable oil
  • 12 oz buttermilk or 10 oz liquid whey*
  • *The liquid tired from undeniable yogurt when you are making thick, Greek-style yogurt.

Topping

  • 2 five/eight oz ready granola

Muffins

  • 227g King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 213g brown sugar
  • three/four teaspoon salt
  • 1 teaspoon baking powder
  • half teaspoon baking soda
  • three/four teaspoon flooring cinnamon, non-compulsory
  • 99g ready granola
  • 1 teaspoon vanilla extract
  • 67g vegetable oil
  • 340g buttermilk or 283g liquid whey*
  • *The liquid tired from undeniable yogurt when you are making thick, Greek-style yogurt.

Topping

  • 74g ready granola

Instructions

  1. Preheat the oven to 400°F. Lightly grease the cups of a typical muffin pan; or line with paper baking cups, and grease the paper cups.
  2. Whisk in combination all the dry elements, together with the granola.
  3. In a separate bowl, whisk in combination the vanilla, vegetable oil, and buttermilk or whey.
  4. Pour the liquid elements into the dry elements, stirring simply to mix.
  5. Spoon the batter into the ready muffin cups, filling them just about complete. A reasonably heaped muffin scoop of batter is the correct amount.
  6. Sprinkle the tops of the truffles with further granola, if desired.
  7. Bake the truffles for 16 to 18 mins, till a toothpick inserted into the center of one of the most heart truffles comes out blank.
  8. Remove the truffles from the oven, and after five mins (or when they are cool sufficient to care for) switch them to a rack to chill. Serve heat, or at room temperature. Store leftovers loosely wrapped at room temperature.
  9. Yield: 12 truffles.

Nutrition Information

  • Serving Size89g
  • Servings Per Batch12 servings
Amount Per Serving:
  • Calories269
  • Calories from Fat90
  • Total Fat10g
  • Saturated Fat1g
  • Trans Fat0g
  • Cholesterol2mg
  • Sodium278mg
  • Total Carbohydrate40g
  • Dietary Fiber3g
  • Sugars23g
  • Protein5g

* The vitamin data equipped for this recipe is decided via the ESHA Genesis R&D tool program. Substituting any elements might alternate the posted vitamin data.

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