Today was a big day for Emily and me. In order to prepare for our big race, we figured we’d need a hearty and healthy meal that morning.
Given that yesterday was National Chocolate Chip Day (which may or may not be one of my new favorite holidays), we adapted a New York Times “Recipe for Health” for granola muffins by adding some not-so-healthy semi-sweet chocolate chips.
To top of the pre-race meal, we juiced some oranges to make some fresh squeezed orange juice. For me, fresh squeezed juice is the perfect (and simple) addition to any meal!
We found the muffins to be really tasty and filling–but were definitely glad that we used chocolate chips instead of raisins. We’re both pretty healthy eaters, but we agreed that the muffins would have tasted a bit too healthy without the chocolate.
- 1 cup granola <we used low-fat granola to keep the recipe on the healthier end of the spectrum>
- 1/2 cup low-fat milk
- 1 cup golden raisins <we replaced the raisins with chocolate chips–and definitely used more than 1 cup>
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large or extra large eggs
- 1/4 cup mild honey, such as clover
- 1/2 cup buttermilk or plain low-fat yogurt <we used plain 0% fat greek yogurt, which worked out fine>
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
1. Preheat the oven to 375 F with a rack in the middle. Oil 12 muffin cups. Add some flour to the muffins tins as well, to make it easier to take the muffins out. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
2. Sift together whole wheat flour, baking powder, baking soda, and salt.
3. In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
4. Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
Yield: 12 muffins. I guess ours were a bit bigger than they were supposed to be, because we only got 11 muffins out of the batter.