Granola muffins with cranberries and blueberries
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 2 eggs
- 2 teaspoons baking soda
- 1 tablespoon vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 cup honey
- 1 1/2 cups all-purpose flour
- 1/2 cup dried cranberries
- 1/2 cup fresh blueberries
- 1/4 cup oat bran
- 1/2 cup wheat bran
- 1/4 cup ground flax seeds
- 1 cup granola (i used kimberley's own just seeds)
- 1 cup plain greek yoghurt
- Carbohydrate 32.5794144745385 g
- Cholesterol 83.4305555558486 mg
- Fat 37.0258130646987 g
- Fiber 6.3822832332809 g
- Protein 6.0398538937156 g
- Saturated Fat 20.2948167577846 g
- Serving Size 1 1 muffin (129g)
- Sodium 450.855333578706 mg
- Sugar 26.1971312412576 g
- Trans Fat 2.48233622958944 g
- Calories 460 calories
Heat oven to 350 F.Prepare a muffin pan, lining with paper cupcake liners.In a small bowl, soak the granola and dried cranberries in the milk.In a medium bowl, combine flour, wheat bran, oat bran, ground flax seeds, baking soda and baking powder, whisking to blend.In a large bowl, whisk honey, yoghurt, oil, eggs and vanilla until smooth.Add the dry ingredients to the wet, mixing until just combined.Add the granola/ dried cranberries and stir to combine.Finally, add the blueberries, incorporating gently.Using a â…“ cup measure, distribute the mixture evenly. You'll have enough for 12 largish muffins with a teeny bit left over..Bake at 350 F for 25 minutes, or until a toothpick inserted into the of a muffin comes out clean.Allow to cool for about 10 minutes in the tins, then remove the muffins to cool completely on a wire rack.minutes; remove from pan. Cool completely on wire rack.
