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Granola muffins are a healthy and tasty breakfast option made with whole grains, nuts, and low-fat dairy products. They can be customized with various fruits, spices, and flours and can be soaked in milk, juice, tea, or coffee for added flavor. The batter is then poured into muffin tins and baked until set.
Traditional Swiss granola is a whole grain mix that typically contains rolled oats, rye, wheat, and bran. Popular in Western Europe and North America, granola can be eaten as a hot or cold cereal when mixed with milk, juice, tea, coffee, or water. Those who want to have breakfast on the go or simply enjoy wholegrain snacks can even prepare muesli muffins. Muesli muffins are muffins made with granola, nuts, and low-fat dairy products as primary ingredients.
Most granola muffins start with a blend of granola whole grains and some sort of flour. White flour usually makes muffins that are light and fluffy, but wheat, oat and nut flours usually provide more nutrients. Other dry ingredients, such as sugar or a sugar substitute, dried fruit, baking soda, and a pinch of salt are added to this whole grain blend.
All kinds of nuts, from traditional raisins and currants to apples, berries and dates, can be added to granola muffins. Cooks looking for inspiration could look at some granola recipes. Almost any fruit or grain in those recipes should work well as part of a muffin. Freeze-dried wheat germ, ground flax, and spices like cinnamon and nutmeg also work well in granola muffins. Respectively, these ingredients add fiber, healthy fats and a touch of extra sweetness.
Many granola muffin recipes blend just like traditional muffins. The liquid is added to the dry ingredients, along with fats such as yogurt, butter or oil. The batter is then poured into muffin tins and baked until the pastries are set in the center. Some cooks like to change up this recipe by dipping the granola mixture first, just like they would if eating it like a cereal. Granola is often soaked in milk or fruit juice, but cooks can create exotic flavors using chilled herbal tea or coffee.
The granola muffin mix should typically soak for 12 to 24 hours, until the liquid is completely absorbed. Next, the cook only needs to add flour, baking soda, sweetener, and fresh or dried fruit. Soaked granola may not require fat to keep it moist and tasty, as soaked starches may be sufficient.
Cooks should assess whether fats are needed by gently mixing the dough. Batter that is smooth and thick, but not chewy or runny, should make for very tasty muffins. Gummy batter can generally be thinned with additional soaking liquid. Using additional liquid, rather than fat, helps keep granola muffins human-sized and healthy. Once baked, these muffins should be stored in an airtight container in the refrigerator to keep them moist.
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