Home Made Granola Muffins

For the Granola:

75g (2 ¾ oz) porridge oats

25g (1oz) blanched almonds chopped

25g (1oz) sunflower seeds

25g (1oz) raisins

25g (1oz) soft light brown sugar

For the Muffins:

140g (5oz) plain wholemeal flour

140g (5oz) plain white flour

1 tbsp baking powder

85g (3oz) soft light brown sugar

2 medium eggs

250ml (9floz) milk

6 tbsp sunflower oil


To make the Granola:

Put the oats in a large, dry frying pan and toast over a low heat for 1 minute.  Add the almonds, sunflower seeds and raisins and toast for a further 6-8 minutes, until lightly browned.  You need to keep a close eye as this can burn quite quickly.  Add the sugar and stir quickly for 1 minute until the sugar melts.  Now remove from the heat and stir until well mixed.

To make the Muffins:

Preheat the oven to 200c/400f/Gas Mark 6/AGA Roast Oven.  Line a 12-cup muffin tin with paper cases.  Sift together both types of flour and the baking powder into a large bowl, adding any bran left in the sieve.  Stir in the sugar and the granola.

Lightly beat the eggs in a large jug and then beat in the milk and oil.  Make a well in the centre of the try ingredients and pour in the beaten liquid ingredients.  Stir gently until just combined; do not over mix.

Spoon the mixture into the prepared muffin tin.  Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to the touch.   Leave in the tin for 5 minutes and then serve warm or transfer to a wire rack and leave to cool.



Visit Little Oaks Cookery School to see for more details 

Contact Little Oaks Cookery School for private lessons, demonstrations or hands-on cookery classes……….

Hilary Justin, Little Oaks Cookery School, 26 Ballygowan Road, Kells, Ballymena, BT42 3PD

Telephone:  07974 349 850  email:  hilaryjustin123@gmail.com or follow Little Oaks Cookery School on facebook.

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