Cherry-Granola Muffins

Adapted from 500 Cupcakes

This may be one of the very few recipes I post that does not use butter and sugar. Weird, I know. I’ve gotten so in the habit of automatically pulling butter and sugar out when I bake that I didn’t realize the recipe hadn’t called for either of them. So I mixing all the ingredients and noticed these two staples sitting off to the side, all sad and lonely. Not for long though – I’m sure the next thing I bake will more than make up for the reduced calorie count in these muffins.

The original recipe called for dried apricots, but I subbed dried cherries instead. You could also use raisins, currents, or mashed bananas. These are hearty muffins that are great for breakfast. The granola seems to melt right into the middle for oatmeal-like consistency.

Ingredients
1 cup dried cherries, chopped
1-1/4 cups granola (I used store-bought)
2-1/4 cups self-rising flour
1 teaspoon baking powder
1 cup orange juice
¾ cup honey
3 tablespoons vegetable oil
1 egg

Preheat your oven to 350 degrees. Line cupcake tins with paper liners (this recipe makes about 18).

In a medium bowl, mix together the cherries, granola, flour and baking powder, and set it aside.

In another mixing bowl, whisk together the orange juice, honey, oil and egg. Continue to whisk until the honey is dissolved and the mixture foams slightly on top.

Using a large spoon, mix your dry ingredients into the wet until just combined.

Spoon the batter into the paper liners, and pop the pans in the oven for 20 minutes. After 20 minutes, remove the pans from the oven and allow the muffins to cool in the pan for about 5 minutes, and then remove them so they can cool completely. These can be stored in an airtight container for 3 days. Although I just ate three, so I doubt they’ll last me that long…