Remember a few days ago I posted a fabulous cookie recipe using Nature Path's Pumpkin Flax Granola? Well, here is a way to use up the rest of the box! The two recipes together use exactly one box of the granola. These muffins are great for breakfast, or even as a side to a nice bowl of hearty soup. Do not over bake as they will get dry.
2 1/3 c. granola
1 1/2 c. flour
2 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. cinnamon
2 eggs
1 c. vanilla yogurt
1/4 c. oil or applesauce
3 T. agave nectar or maple syrup
1/2 c. dried fruit: cherries, blueberries, cranberries, etc.-your choice
MIx eggs, oil and yogurt, whisking well. Add agave nectar or maple syrup, whisk again. Add all the dry ingredients. Divide into greased muffin pans. Bake at 400 for 11 minutes.
2 1/3 c. granola
1 1/2 c. flour
2 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. cinnamon
2 eggs
1 c. vanilla yogurt
1/4 c. oil or applesauce
3 T. agave nectar or maple syrup
1/2 c. dried fruit: cherries, blueberries, cranberries, etc.-your choice
MIx eggs, oil and yogurt, whisking well. Add agave nectar or maple syrup, whisk again. Add all the dry ingredients. Divide into greased muffin pans. Bake at 400 for 11 minutes.
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