Trail Mix Muffins Recipe

3.5 2 3
Trail Mix Muffins Recipe
Trail Mix Muffins Recipe photo by Taste of Home
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Trail Mix Muffins Recipe

Read Reviews
3.5 2 3
Publisher Photo
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."
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 281 calories, 15g fat (3g saturated fat), 25mg cholesterol, 166mg sodium, 35g carbohydrate (18g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Trail Mix Muffins in Taste of Home October/November 2002, p65

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Reviews forTrail Mix Muffins

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MY REVIEW
toolbarsco User ID: 6725667 131338
Reviewed Aug. 29, 2014 Edited Sep. 1, 2014

"I thought these were pretty tasty and kind of unique. Will make again."

MY REVIEW
niteshrd User ID: 3891885 136012
Reviewed Dec. 9, 2013

"Very easy to prepare and very nutritious!!!"

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