After all, there's nothing quite like freshly baked muffins, is there? The thing we love most about Edd's recipe is that they can even be eaten at breakfast, thanks to the addition of crunchy granola. Yummy!
- 150g plain flour
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 125g Jordans Crunchy Oat Granola Raisin and Almond
- 100ml vegetable oil
- 125g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Method1 Preheat the oven to 200c/fan 180/gas mark 6. Line a muffin tin with six paper muffin cases.
2 In a large bowl, mix the flour, baking powder, cinnamon and salt together. Add the granola, breaking up any large clusters with your fingers. Mix to combine.
3 In another bowl add the oil, sugar, milk, eggs and vanilla and whisk until fully combined.
4 Make a well in the dry ingredients and pour in the wet ingredients. Using a spatula or wooden spoon, gently mix the ingredients together. Don’t worry if there are a few lumps, you want to avoid over mixing the batter as it can result in together muffins.
5 Divide the batter between the paper cases, place the muffin tin into the oven and bake for 20 minutes or until golden and risen.
6 Allow to cool in the tin for 10 minutes before placing on a wire rack to cool completely.
Prep Time20 mins
Cook Time20 mins
Nutrition InformationMakes 6
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