Granola Apple Pie Muffins

I have reason to believe that Anuradha decided to punish me for not liking raisins:  this week’s recipe called for raisins again as if granola is not healthy enough ;-) !  One of these days, I will bake with raisins but I am not ready just yet.  Please give me time.  Since I have done blueberries and raspberries, I thought this time, apple will be the twist.  Most of the apple muffins I found on Google merely called for chopped apples then folded in batter.  How about making a simple apple filling first then fold in batter?  That’s what I did.

Granola Apple Pie Muffins, The Daily Palette

NOTES

  1. I did not go low-fat on this recipe.
  2. Apple pie filling is used in lieu of raisins.  Next time, two (2) apples instead of one, and will have to kick up the apple pie spices!
  3. Streusel or some topping would be great on these muffins.

Garden of Eden, The Daily Palette

Ingredients

  • 1 cup granola
  • 1/2 cup whole milk
  • 1 cup whole all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large or extra large eggs
  • 1/2 cup buttermilk
  • 1/4 cup canola oil

Apple Pie Filling

  • 1 tablespoon butter
  • 1 apple, peeled, cored, and diced
  • 1/2 raw sugar
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon nutmeg

Directions

  1. Make apple pie filling.  Melt butter in pan, add diced apple, sugar and cardamom.  Cook for 5 minutes.  Transfer to a shallow bowl to cool.
  2. Preheat the oven to 375F with a rack in the middle.  Prepare mini-muffin pans.
  3. In a bowl combine the granola and milk in a bowl and let sit for 30 minutes.
  4. Sift together flour, baking powder, baking soda, and salt.
  5. In medium bowl, beat together the eggs, buttermilk, canola oil, and vanilla.  Quickly whisk in the flour, then fold in the granola and raisins.  Combine well.
  6. Scoop into mini-muffin cups.  Bake for 14 minutes.
Granola Apple Pie Muffins, The Daily Palette

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