Granola Muffins

I know, I have posted granola muffins before.  And I've tried other recipes that I haven't even posted.  The truth is, I have been in search of a recipe that comes close to the glory of the granola muffins served at Princeton's dining hall since I graduated.  They were so good, holy cow.  I still dream about them.  Anyway, this recipe comes pretty close to capturing the texture of granola and the perfectly fluffy inside.  I do not think that Princeton Dining Services secretly posted this recipe on the New York Times (they should), because it's not exactly the same (and I've made it twice), but it's close.  So close.

Granola Muffins

Yield: 9 muffins
Time: 1 hour, 30 minutes

Ingredients:

1 cup granola (I like KIND Oats and Honey Clusters with Toasted Coconut)
1/2 cup low-fat or whole milk
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 cup mild honey
1/2 cup buttermilk or plain low-fat yogurt
1/4 cup canola oil
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375ºF with a middle rack.  Oil 9 muffin tins.  Combine the granola and milk in a bowl and let sit for 30 minutes.

2.  Sift together flour, baking powder, baking soda, and salt.

3.  In a separate bowl, beat together the eggs, honey, buttermilk or yogurt, oil, and vanilla.  Whisk in the flour until well combined, then fold in the granola.

4. Spoon into muffin tins, filling about 3/4 full.  Bake 20 to 25 minutes, until lightly browned.  Cool in the tins for 10 minutes, then transfer to cooling rack.

Storage:
Keep in an airtight container in the refrigerator for 1 week.  Warm for 20 seconds in microwave.
Freeze in freezer bags for 3 months.  Warm for 30-40 seconds in microwave.

Recipe adapted from Martha Rose Shulman at the New York Times