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Honey Crunch Muffins

Honey Crunch Muffins
These muffins have lots of fun flavor, but they're not difficult to mix up. My granddaughter has helped me make them many times over the years.—Mary Kilianek, Westmont, Illinois
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup granola without raisins
  • 1-1/3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 cup plain yogurt
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • HONEY BUTTER:
  • 1/2 cup butter, softened
  • 4 to 5 tablespoons honey

Directions

  • In a bowl, combine the cereal, flour, sugar, baking powder, baking
  • soda and salt. Combine the eggs, yogurt, oil and vanilla; stir into
  • the dry ingredients just until moistened. Stir in raisins and
  • pecans. Fill greased or paper-lined muffin cups three-fourths full.
  • Bake at 400° for 12-14 minutes or until a toothpick comes out
  • clean. Cool for 5 minutes before removing from pan to a wire rack.
  • In a small bowl, beat butter and honey until smooth; serve with
© Taste of Home 2013

2 of 2

Honey Crunch Muffins (continued)

Directions (continued)

  • muffins. Yield: about 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 315 calories, 19 g fat (6 g saturated fat), 59 mg cholesterol, 345 mg sodium, 34 g carbohydrate, 3 g fiber, 6 g protein.
© Taste of Home 2013