Trail Mix Muffins Recipe

Trail Mix Muffins Recipe photo by Taste of Home

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From Hugo, Colorado, Patricia Jones writes,"These hearty muffins blend stick-to-your-ribs granola, fruit, nuts and chocolate chips. They're perfect for a breakfast on the go or any time you need a lift."

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Trail Mix Muffins Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

15 15 30

Ingredients

2-1/4 cups all-purpose flour
1 cup granola without raisins
3/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
3/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped dry roasted peanuts
1/2 cup raisins
1/2 cup chopped dried apricots

Directions

In a large bowl, combine the flour, cereal, brown sugar, baking powder and salt. In another bowl, beat the eggs, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the chips, peanuts, raisins and apricots.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 281 calories, 15 g fat (3 g saturated fat), 25 mg cholesterol, 166 mg sodium, 35 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Trail Mix Muffins in Taste of Home October/November 2002, p65

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas