Tag Archives: granola

Granola Muffins with Raspberry Preserves

I love that feeling after you spend three hours deep cleaning your one bedroom apartment when you sit on the couch and everything smells so. clean.  It’s just so nice knowing that I don’t have to think about vacuuming for at least another week, until it will begin to haunt the fringes of my thoughts–and then I will put it off again for as long as possible until another day like today.

Better yet is the feeling that I don’t have class tomorrow.  That almost makes up for the fact that I have barely started studying for my upcoming Ortho final (which is on Monday), and will have to dedicate the weekend to my scholarly aspirations.  Luckily, my dad’s coworker gave me a large stack of food magazines, so I have ample distraction already lined up.

Yesterday’s distraction?

Granola Muffins with Raspberry Preserves (from A Kitchen Safari) 

  • 250 ml cake flour (1 C all-purpose)
  • 10 ml baking powder (2 t)
  • 2 ml salt (1/2 t)
  • 5 ml cinnamon (1 t)
  • 125 ml whole-wheat flour (1/2 C)
  • 80 ml granola (a little over 1/3 C)
  • 60 ml dark brown sugar (1/4 C + 1 T)
  • 125 ml melted unsalted butter (1/2 C)
  • 125 ml milk (1/2 C skim)
  • 80 ml raspberry preserves (1 t per muffin)


  • 60 ml brown sugar (1/4 C + 1 T)
  • 60 ml granola (heaping 1/4 C)
  • 2 ml ground cinnamon (1/2 t)
  • 30 ml unsalted butter (2 T smart balance)

As you can see, these are probably the least healthy thing I have made since I started blogging.  I made them for the small group we had planned today, because I felt bad I always make healthy snacks, but it was canceled so now we have too many unhealthy (but so delicious!) muffins.  Although, for a baked good, these definitely aren’t that bad for you.

Pre-heat the oven to 180 degrees C (350 degrees F) and line muffin tins with paper cups and set aside.  Combine the dry muffin ingredients, make a well, and add the wet ingredients, except for the preserves.  Mix.

Fill 1/3 of each muffin cup, and add 1 t of raspberry preserves to each center.

Top with the remaining muffin mix.  As an aside, you can also add 1 t cottage cheese to each muffin–which I definitely would have done if I had it on hand.  I love cottage cheese.

Make the glaze by combining all the ingredients in a small bowl.  Gently spoon over the tops of the muffins.

Bake for 20-25 minutes until “nicely browned”, whatever that means. Actually, you’ll know.  They really do look…nicely browned.

Yum.  By far the best part of these little gems (aside from the crunchy, buttery top), is the sweet and tangy middle where the raspberry preserve has just melted into the muffin in a way that was definitely invented in heaven.

I also made lamb curry a few days ago:

I served it over brown rice with chickpeas.  Fritz liked it, but he had craved lamb curry for a few weeks and this wasn’t exactly the taste he was looking for.  I used tamarind paste (which I could eat with a spoon–weird, huh?), and I think that took it in a different direction than he was looking for.  Anyone out there got a good lamb curry recipe for me to try?  I’ve requested his mom’s recipe, because I know that will be the taste he’s been craving.

I’m off to go study for an hour before bed!  Ta-ta!


Filed under Desserts

Good Mornin’ Granola

My sister Erin has mentioned to me that she wants me to post Tharrie’s muesli recipe because she has longed for a large Tupperware of nuts, fruit, oats, and honey to wake up to.  This morning I woke up early already thinking of something healthy and tasty to go with my yogurt this and thought to myself, “Maybe today is the day for muesli!”

Well, I’m sorry Erin. I looked up Tharrie’s recipe and I didn’t have the right ingredients–but I did have enough lying around to make a muesli-inspired granola!  Since we’ve started eating plain Greek yogurt (constantly), I like to add a little crunch on top to mix up the already thick texture.  We usually have granola in the house because Fritz is totally obsessed enjoys an occasional bowl, but there’s always a ridiculous amount of added sugar and other weird ingredients I don’t recognize that I can only assume are added to lengthen its shelf life.  Now that I’m trying to “eat food” (meaning whole, real food ingredients), I decided what better thing to do than make my own!

Also, why does granola cost about $39,568 a pound?  It’s probably much cheaper to make my own anyway.

Good Mornin’ Granola

(Please give me a little leeway with these ingredients–I eyeballed the measurements, and plus, I was just makin’ this whole thing up anyway)

  • 1 C old-fashioned oats
  • 1/2 C raw almonds
  • 1/2 C  raw walnuts
  • 2 T ground flaxseed
  • 1/2 C shredded coconut
  • 1/4 C apple juice
  • 2 T honey

Pre-heat the oven to 275 degrees.  Pulse the nuts in a food processor until broken up into large pieces (don’t over process into crumbs–you want the texture of big chunks).

Next, combine all the dry ingredients.

Admire.  Then add the apple juice and the honey.  I started with one T of honey and drizzled a little more over until the ingredients were clumping together.

Mix the ingredients thoroughly, then spread out on a glass pan or metal baking sheet.  Leave some clumps for your own chewing satisfaction.

Bake on a middle rack for about half an hour, or until brown and crispy.  Every 5-8 minutes, use a spatula to check, turn and mix the granola–you don’t want the nuts to burn!  Remove and let cool in the pan.  You can then store in an air-tight container for a week…but it probably won’t last that long.

We sprinkled the granola over plain greek yogurt and added apple slices, raisins, and a bit of brown sugar (but the sugar is not necessary, it’s sweet enough to eat alone).  Fritz was very pleased with the results!

That’s the kind of breakfast you should eat before you spend the day in the city, meeting up with some of your favorite women for lunch and coffee (or tea).  What lucky girl gets to do that today?

Me! It’s me!  I’m going to take the train in about an hour to see my good friend Breanna for a few hours, and then I’ll even get to meet up with Eber on her hour break from work in Bryant Park for some delightfully hot beverages.  Which I probably won’t even want, because it’s supposed to be a high of 65 degrees today!

Might be the best day ever.

(Sorry Fritz).


Filed under Breakfast