Granola Breakfast Muffins
Nature’s Path Organic Foods
21⁄₃ cups Nature’s Path
Pumpkin Flax Granola,
divided
1½ cups unbleached
all-purpose flour
2½ teaspoons
baking powder
½ teaspoon baking soda
¼ teaspoon salt
Egg substitute equivalent
to 2 large eggs
1 cup vanilla low-fat yogurt
¼ cup vegetable oil,
plus 1 teaspoon for
greasing muffin tin
3 tablespoons agave nectar
or maple syrup
½ cup dried blueberries
or cranberries
Set oven rack in the center position. Preheat oven
to 400°F. Grease a 12-cup standard muffin pan,
or use paper liners.
Measure 2 cups granola into a large bowl. Stir
in flour, baking powder, baking soda and salt.
In a medium bowl, lightly beat egg substitute.
Blend in yogurt, ¼ cup oil and agave nectar
(or maple syrup).
Stir the yogurt mixture and blueberries into the
dry ingredients to create a lumpy batter; do not
overmix. Distribute the batter among the muffin
cups. Sprinkle the remaining ₁⁄₃ cup granola on
the muffins.
Bake for 7 minutes. Turn the pan around and
bake 4-5 minutes longer, or until a cake tester
inserted in the center comes out clean.
Remove the muffins from the pan and cool on
a rack. Makes 12 servings.
Blueberry Muffins
Pure Via
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon grated
orange zest
20 packets Pure Via
sweetener
1 cup buttermilk
¼ cup vegetable oil
2 large eggs
1½ cups fresh or
frozen blueberries
Quick or old-fashioned oats
(optional)
Preheat oven to 400°F. Line 12 muffin cups with
paper baking cups.
In a large bowl, mix together flours, baking
powder, baking soda, salt, orange zest and Pure
Via sweetener. Stir in buttermilk, oil and eggs;
mix until just moistened. Fold in blueberries.
Divide the batter evenly among the muffin cups.
Sprinkle with oats, if desired.
Bake for 20-25 minutes, or until light golden
brown. Cool for 1 minute, then remove from the
pan. Makes 12 muffins.
Nutritional information: Each serving has
150 calories (28% reduction from traditional
recipe), 4 g protein, 21 g carbohydrates, 6 g fat,
37 mg cholesterol, 2 g fiber, 226 mg sodium,
4 g sugar.
