Buttermilk Granola Muffins

When I buy buttermilk to make cornbread, I'm always on the hunt for new recipes that also use buttermilk so I don't waste it.  These muffins were delicious and will definitely be in my breakfast rotation from here on out.  I also got to finish up the granola my sister had bought me, so this recipe killed two birds with one stone!

I used almond extract here (a severely under-utilized extract in my opinion) because my granola had almonds in it.  Feel free to use vanilla if you'd rather.

Any granola will do here, whatever your favorite is!

Buttermilk Granola Muffins

Makes 12 muffins
Time: 25 minutes

Ingredients:

Muffins
2 cups white whole wheat or whole wheat flour
3/4 cup brown sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1 cup prepared granola
1 tsp vanilla or almond extract
1/3 cup applesauce or vegetable oil
1 1/2 cups buttermilk

Topping
3/4 cup prepared granola (optional)

Directions:

1. Preheat the oven to 400ºF.  Lightly grease the cups of a standard muffin pan or line with baking cups.

2.  Whisk together all of the dry ingredients, including the granola.  In a separate bowl, whisk together the extract, applesauce or oil, and buttermilk.

3.  Pour the wet ingredients into the dry and mix until just combined.

4.  Pour the batter into the muffin cups, filling them nearly full.  Sprinkle the muffins with the extra granola if using.  Bake the muffins for 16 to 18 minutes, until a toothpick into the center comes out clean.

5.  Cool the muffins on a wire rack.  Serve warm, or bring to room temperature.

Refrigerate the muffins in a closed container, or wrap in plastic wrap and freeze for 1-2 months.  To reheat, warm in the microwave, approximately 30 seconds.

Recipe adapted from King Arthur's Flour.