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- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granola with almonds
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup pure maple syrup
- 1/2 cup canola oil
- 2 eggs, lightly beaten
- 1 recipe Maple Frosting (see recipe below)
- Granola with almonds
1. Preheat oven to 375 degrees F. Grease eighteen 3-1/2-inch muffin cups with 5x5-inch squares of parchment paper (pleat to fit) or paper bake cups. Combine flours, granola, baking powder and 1 teaspoon salt. Combine milk, syrup, oil, and eggs; add to flour mixture. Stir until moistened (batter will be lumpy). Spoon into muffin cups, filling each two-thirds full. Bake 15 minutes or until a wooden toothpick comes out clean. Cool in muffin cups on wire rack 5 minutes. Remove from cups. Spoon Maple Frosting atop muffins; sprinkle with additional granola. Makes 18 muffins.
- Cool muffins, store in airtight container. Package cream cheese mixture and granola for topping separately; store in refrigerator. (To reheat one muffin, place on microwave safe plate; heat in microwave on 100 percent power (high) for 10 seconds. Heat 4 muffins on 100 percent power for 25 seconds.) Top with cream cheese mixture and granola to serve.
- 2 ounces softened cream cheese
- 2 tablespoons powdered sugar
- 1 tablespoon maple syrup
1. In bowl beat cream cheese 30 seconds. Add powdered sugar and maple syrup; beat until smooth.
- Servings Per Recipe 18,
- cal. (kcal) 247,
- Fat, total (g) 10,
- chol. (mg) 27,
- sat. fat (g) 1,
- carb. (g) 36,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 15,
- pro. (g) 5,
- vit. A (IU) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 219,
- Potassium (mg) 150,
- calcium (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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