3c small crumble granola
1c fresh or frozen cranberries - chopped
1c orange peel - thin sliced and chopped
1c nuts - almonds, walnuts or pecans - chopped
1c orange peel - thin sliced and chopped
1c nuts - almonds, walnuts or pecans - chopped
1½c unbleached organic white flour
½c oat bran
⅓c milled flax seed - golden or dark
1t ground cardamom
2t ground cinnamon
2½t baking soda
1t Himalayan pink salt
1c Morena pure unrefined cane sugar
3 eggs
1T pure vanilla
½c vegetable oil
2c buttermilk
In 3 separate bowls, combine each group of ingredients, using the largest bowl for the first. Add the dry ingredients to the bowl of granola, nuts and chopped fruit. Stir well with a heavy wooden spoon. Pour in the contents of the liquid bowl, again stirring very well to be sure everything is completely incorporated. Using a ½c measure, fill paper-lined muffin cups in a regular size muffin pan. Bake in a 375° preheated oven for 20 minutes, or until a toothpick inserted in the middle of one of the muffins comes out clean.
Mine didn't rise well, as you can tell from the photos, and weren't completely baked through, although they were still really good. I changed the oven temperature to help with that. I baked mine at 350° which wasn't quite hot enough. Any leftover muffin batter can be stored in the 'fridge for a couple weeks, or frozen to use another time. . .Lin
Mine didn't rise well, as you can tell from the photos, and weren't completely baked through, although they were still really good. I changed the oven temperature to help with that. I baked mine at 350° which wasn't quite hot enough. Any leftover muffin batter can be stored in the 'fridge for a couple weeks, or frozen to use another time. . .Lin
The delicacy of your mouth watering recipes ... Thank you very much for your work,
ReplyDeleteYes, thank you, these turned out very well. Healthy and LOTS of good flavors.
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