Being that it was St. Patrick’s Day recently, I had myself some leftover buttermilk from when I made Jodi’s amazing Irish Soda Bread (fail-proof recipe!). What should I do with this extra buttermilk? I could make another loaf of that delicious soda bread or…I could try a new recipe! I wanted it to be healthy and something guilt-free. With my buttermilk-searching glasses on, I scoured through healthy recipes until I found one I wanted to base my recipe on. Luckily, trusty ol’ King Arthur Flour had a great one! I healthified it even more than it already was (I cut the sugar) and whipped it up. These muffins are so good without being sweet and they pack a serious punch of fiber. They are also incredibly easy to make. Major plus! Takes under thirty minutes.
- 2 cups whole-wheat flour
- 1/3 cup brown sugar
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1 cup granola
- 1 tsp vanilla extract
- 1/3 cup vegetable or olive oil
- 1 1/2 cup buttermilk
- 1/2 cup raisins
- Pre-heat oven to 400 degrees F and grease up a muffin tin.
- In a smallish bowl, whisk together dry ingredients (flour, sugar, salt, baking soda, cinnamon, baking powder, cinnamon, and granola).
- In a larger bowl, whisk together the buttermilk, oil, and vanilla extract.
- Slowly mix the dry into the wet until just combined.
- Fold in the raisins.
- Evenly distribute the batter into the muffin tin.
- Optional: Top with granola
- Bake for 16-18 minutes until golden and cooked all the way through.
