Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg
3/4 cup light brown sugar
1/3 cup vegetable oil
2 cups granola cereal or 2 cups muesli
Method
Sources
📖
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings. Combine the flour, baking soda, and salt in a large bowl. In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine. Fold in granola and then divide among the 12 paper lined tins. Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.