What’s for Breakfast?

‘When you wake up in the morning, Pooh,’
said piglet at last, “What’s the first thing
you say to yourself?’  ‘What’s for breakfast?’
said Pooh.  ‘What do you say, Piglet?’  ‘I say,
I wonder what’s going to happen exciting today?’
said Piglet.  Pooh nodded thoughtfully.
‘It’s the same thing,’ he said. 

~A.A. Milne~
A House at Pooh Corner

My beautiful friend Susan (baker extraordinaire) gave me the recipe for these muffins.  I’ve made them twice now and decided this recipe is a keeper.  I thought I’d share it with you because I used the granola made from the recipe I posted back on February 13th, Nekisia Davis’ Olive Oil and Maple Granola.  These muffins freeze well and are great to have on hand for a quick and delicious breakfast,  with some fresh fruit.

 Buttermilk Granola Muffins     (A King Arthur Flour recipe)

MUFFINS
2 cups King Arthur White Whole Wheat Flour
1 cup brown sugar
3/4 teaspoon salt
1 teaspoon baking power
1/2 teaspoon baking soda
3/4 teaspoon cinnamon (optional)
1 cup prepared granola
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 1/2 cups buttermilk

TOPPING
3/4 cup prepared granola

 DIRECTIONS
1) Preheat the oven to 400 F.  Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

2) Whisk together all of the dry ingredients, including the granola.

3) In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk.

4) Pour the liquid ingredients into the dry ingredients, stirring just to combine.

5) Spoon the batter into the prepared muffin cups, filling them nearly full.

6) Sprinkle the tops of the muffins with additional granola.

7) Remove the muffins from the oven, and after 5 minutes (or when they’re cool enough to handle) transfer them to a rack to cool.  Serve warm, or at room temperature.  Store leftovers loosely wrapped at room temperature.

Yield:  12 muffins

NOTES

I added 1 cup of rhubarb the second time I made the muffins and it was a great addition.   The batter could take 1 1/2 cups rhubarb or other fresh fruit.

The first time I made these I used unbleached white flour which worked just fine.  (I like the white whole wheat flour and have used in many recipes.)

I didn’t add the cinnamon.

I reduced the salt to 1/2 teaspoon because there is salt in the granola.

Buttermilk powder is a great addition to your pantry if it’s not already there.

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3 Responses to What’s for Breakfast?

  1. eof737 says:

    Delicious… and you have two of my favorite products – Red Mill and Rhubarb. :-)

  2. Betsy says:

    Yummy!

  3. That was the sweetest entry…beginning with Winnie the Pooh! and I love the photo of the finished muffing and the nipping and tucking of the recipe. I’m heading to my muffin tins right now!

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