Spoon Cereals recently sent me some of their granola to try out and I thought adding granola to my mini muffins would make for a fun and tasty combo. For this recipe I used the Cherry Bomb Spoon Granola, but I think the Chocolate Zing will work a treat too! Now if you haven’t heard about Spoon yet, they’re the new kids on the block when it comes to breakfast. High in fibre and full of whole grains, they’ll keep you full til lunch. There’s a whole bunch of flavours on their website, go have a look.
Ingredients
- 250 g Self-raising flour
- 125 g Granola
- 75 g Soft brown sugar
- 75 ml Buttermilk
- 50 ml Vegetable oil
- 2 Eggs (medium)
- 1/2 tsp Vanilla paste
Instructions
- Pre-heat the oven to 170C. Line a 12 muffin tray with paper cases (or prep 12 silicon muffin cases).
- Put the flour and granola in a large bowl. Mix the liquid ingredients, sugar and eggs in a jug with a whisk.
- Fold the liquid ingredients into the dry ingredients in the larger bowl. Then use the two spoons method to add the mixture to the cases.
- Bake for 15 minutes then turn out on to a cooling rack.
Recipe Notes
Keep in an air tight box and they’ll keep for 5 days (perfect for mid-week snacks!)
These were wonderfully simple to make and need barely any mixing. You can make them in half an hour and have a batch for the week ahead. The next thing I want to try is adding some fruit into the mix, like sultanas or fresh cherries. I’ll keep experimenting with the recipe and update you when I’ve got that working!
