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Recipe: Granola muffins

December 30, 2009 at 9:37PM

GRANOLA MUFFINS

Makes 12 muffins.

• 11/2 c. all-purpose flour

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 c. buttermilk

• 1 egg

• 3/4 c. natural cane sugar or other light brown sugar

• 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.

Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.

BACON AND EGG BAKE

Serves 4 to 6.

• Butter for baking dish

• 10 slices (6 oz.) bacon

• 11/2 c. whole milk

• 1/4 tsp. mace

• 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

The night before baking, butter an 9-by-13 inch baking dish and set aside. In a large skillet over medium heat, fry bacon until crisp; drain on paper towels and allow to cool.

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

• 4 tsp. powdered sugar

• 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.

At this point the swirls may be covered with plastic wrap and refrigerated. To serve, top each swirl with a final layer of cookie crumbs.