Preheat the oven to 375ºF with a rack in the middle.
Grease 12 muffin cups.
In a bowl combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
Peel, core and chop the apple, toss with brown sugar and 1/2 teaspoon cinnamon, set aside
Sift together whole wheat flour, baking powder, baking soda, and salt.
In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola, raisins and apple. Combine well.
Spoon into muffin cups, filling each about 3/4 full.
Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
Notes
My Variation:
- I made apple granola muffins, Tossed 1 apple with a couple of spoons of brown sugar and a teaspoon of cinnamon and nutmeg.
- Add it in batter along with the granola at the end. Gently fold it into the batter and bake right away.
- I added some granola on top of the muffin before baking which served as a nice and crunchy streusel topping.
Recipe by Baker Street at https://bakerstreet.tv/2011/09/muffin-monday-granola-muffins/