Home Made Granola Muffins
For the Granola:
75g (2 ¾ oz) porridge oats
25g (1oz) blanched almonds chopped
25g (1oz) sunflower seeds
25g (1oz) raisins
25g (1oz) soft light brown sugar
For the Muffins:
140g (5oz) plain wholemeal flour
140g (5oz) plain white flour
1 tbsp baking powder
85g (3oz) soft light brown sugar
2 medium eggs
250ml (9floz) milk
6 tbsp sunflower oil
To make the Granola:
Put the oats in a large, dry frying pan and toast over a low heat for 1 minute. Add the almonds, sunflower seeds and raisins and toast for a further 6-8 minutes, until lightly browned. You need to keep a close eye as this can burn quite quickly. Add the sugar and stir quickly for 1 minute until the sugar melts. Now remove from the heat and stir until well mixed.
To make the Muffins:
Preheat the oven to 200c/400f/Gas Mark 6/AGA Roast Oven. Line a 12-cup muffin tin with paper cases. Sift together both types of flour and the baking powder into a large bowl, adding any bran left in the sieve. Stir in the sugar and the granola.
Lightly beat the eggs in a large jug and then beat in the milk and oil. Make a well in the centre of the try ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix.
Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to the touch. Leave in the tin for 5 minutes and then serve warm or transfer to a wire rack and leave to cool.
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