Cranberry Orange Granola Muffins

3c small crumble granola

1c fresh or frozen cranberries - 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

Fruit and Granola Muffins

3c small crumbly granola*
1c chopped dried fruit
1c chopped almonds

1c white & (brown sugar... 

...or coconut sugar) in a 3/1 ratio

3 eggs - beaten

1T pure vanilla
½c vegetable oil

2c buttermilk

1½c unbleached white flour

½c coconut flour

⅓c ground golden flax seed

2t pumpkin pie spice

2½t baking soda

1t salt

In a large bowl, combine the first group.  Whisk the next group together in another bowl.  Sift - strain the dry ingredients into another bowl and give them a good stir to be sure they're all blended.

Alternately add the liquids with the dry ingredients to the big bowl, stirring well with a heavy wooden spoon.  Put a scoop of the batter in paper-lined muffin tins.  This recipe makes about 3 dozen.  If you only want to bake a dozen or so, it will keep in the refrigerator a while, or can be put in a heavy zip-type bag and frozen. . .Lin

This is my total adulteration of an old recipe my mother-in-law used to make.  The 6-Week Buttermilk Bran Muffins.  That is also an excellent one, with nuts and chocolate chips.  *Any flavors.  Today I used 2c of an oats and dark chocolate granola, with 1c of mango-coconut granola.