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WHOLE WHEAT MUFFINS WITH GRANOLA

By: Adina Yaakov



I was fortunate to have been raised in a health-conscious home where I learned to love fruits and vegetables from a young age. Growing up, I was surrounded by large bowls of appealing fruit, whole grain dinners were standard, and Omega-3 rich fish was commonly served as the main course. Carrot juice was my drink of choice, and years later I have yet to develop a taste for soda. Eating nutritiously was never shoved down my throat. Instead, health was taught by example. The apple doesn't fall far from the tree. If children see their parents choosing white bread over whole wheat, or turning their noses up at produce, they will probably do the same. Try these whole wheat muffins with a lightly sweetened granola topping to start. Don't even ask your kids to try one. Just bake them, taste some yourself and leave them on the counter - and watch them disappear.

Ingredients:

●     1/2 cup canola oil

●     1/2 cup sugar

●     1/2 cup brown sugar

●     1 tsp. baking soda

●     1 egg

●     1/4 tsp. vanilla

●     1 cup almond or soy milk

●     2 cups whole wheat flour

Granola topping

●     1/4 cup canola oil

●     1/4 cup honey or maple syrup

●     1/2 tsp. ground cinnamon

●     1/4 tsp. salt

●     1½  cups old-fashioned rolled oats

Directions:

  1. Preheat oven to 300 degrees.
  2. Line a baking tray with parchment paper.
  3. In a bowl, mix all granola ingredients well.
  4. Press granola into an even layer on the baking tray before you put it in the oven.
  5. Bake for 15 minutes, stirring halfway through cooking.
  6. Remove granola and set aside to cool.
  7. Raise the oven temperature to 400 degrees.
  8. Line the muffin tin using paper baking cups.
  9. Cream together the canola oil, granulated sugar, brown sugar, and baking soda.
  10. In a separate small bowl, beat together the egg and vanilla; add to creamed mixture. Beat until fluffy.
  11. Add the milk and then gradually add the whole wheat flour and lightly stir the ingredients together until combined. Do not overmix.
  12. Fill muffin tins ¾ full and top with granola (alternatively, you can sprinkle on pumpkin seeds instead).
  13. Bake 15-20 minutes or until browned and done.