Note: The batter for this recipe stores very well in the refrigerator. In fact, the original recipe is for 48 muffins to be made over the course of no more than 6 weeks. A great idea if you have room in the refrigerator and your family prefers fresh muffins. Personally, I made them all at once and put some of them in the freezer and some of them went to work with me. The following recipe makes about a dozen and a half muffins. I found the batter much easier to work with after it was in the refrigerator for about a day. It is important to note that if your granola has sunflower seeds in it, they may turn green when they come in contact with the baking soda - this reaction has to do with pH levels and is perfectly safe to eat.
2 cups granola cereal
1 1/2 cups sugar
2 1/2 cups all-purpose flour
1 tablespoons baking soda
1/2 cup vegetable oil
2 cups buttermilk (or substitute)
1 cup blueberries (optional - or raisins, or cut up apricots, or chocolate chips, or your favorite muffin addition)
Mix together the granola, sugar, flour and baking soda. Set aside.
Mix together the vegetable oil, buttermilk and eggs. Add the dry ingredients gradually just until moistened.
Pour into lined muffin tins, filling each about 2/3 full.
Drop 4 berries (or whatever "filling" you choose) into each cupcake cup and use a fork to push berries down into the batter until covered.
Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
This recipe yields 24-30 muffins depending now how close you get to 2/3 full when you fill the muffin tin