Recipe: Granola muffins

GRANOLA MUFFINS

Makes 12 muffins.

• 11/2 c. all-purpose flour

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 c. buttermilk

• 1 egg

• 1/3 c. vegetable oil

• 2 c. granola

Directions

Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners.

In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.

BACON AND EGG BAKE

Serves 4 to 6.

• Butter for baking dish

• 10 slices (6 oz.) bacon

• 11/2 c. whole milk

• 1 c. grated Cheddar

• 1/4 c. tomato ketchup, more if desired

• 4 eggs

• 8 small slices (or 4 large slices, halved) stale or day-old white bakery bread.

Directions

In a large bowl whisk together the milk, mace, cheese, 1/4 cup ketchup and eggs. Lay bread, slightly overlapping, in two rows down length of dish. Pour milk mixture evenly over slices. Crumble bacon over top. Cover dish with plastic wrap and refrigerate overnight.

In the morning, remove dish from refrigerator and bring to room temperature. Heat oven to 350 degrees. Bake egg mixture until top is crispy and golden, about 40 minutes. Cut into squares and serve, if desired, with ketchup on the side.

RASPBERRY AND OATMEAL SWIRLS

Serves 6.

• 2 c. (one 12-oz. bag) frozen raspberries

• 2 c. Greek or whole milk yogurt

• 1/2 c. oatmeal cookie crumbs (from crumbled cookies)

Directions

Set aside six glasses, each with 3/4 -cup capacity. In a food processor or blender, combine frozen berries and sugar, and purée for 2 to 3 minutes to make a smooth thick sauce.

Spoon about 2 teaspoons raspberry purée into each glass, and top with about 2 tablespoons yogurt. Sprinkle with a layer of cookie crumbs. Make another layer of 2 tablespoons yogurt and top with 2 teaspoons purée.