Granola-Buttermilk Muffins
Yield
1 dozenPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 1 | cup |
buttermilk
|
|
| 1 ½ | cups |
granola
slightly crushed |
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 79 | ml |
vegetable shortening
|
*
|
| 237 | ml |
buttermilk
|
|
| 355 | ml |
granola
slightly crushed |
|
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
Directions
Heat oven to 400℉ (200℃).
Grease bottoms of 12 medium muffin cups, 2½ x 1¼ inch.
Beat in brown sugar, shortening and buttermilk thoroughly.
Stir in remaining ingredients just until flour is moistened (batter will be lumpy).
Fill muffin cups ¾ full.
Bake until light brown, 20 to 25 minutes.
Immediately remove from pan; serve warm.
