These muffins have some ingredients you may not be used to combining but believe me they are delicious together. The muffins are moist, hearty, aromatic, and delicious. The batter can be stored in the refrigerator for up to six weeks. Portion out the desired servings for fresh-baked muffins every morning! You’ll look like a genius.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
dozen
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Ingredients
- 3 cups flour
- 2 2/3 cups sugar
- 2 cups canned pumpkin
- 2/3 cup margerine cut in pieces
- 1/2 cup water
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 tablespoon Cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 4 eggs
- 4 cups Quaker Granola
Ingredients
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Instructions
- Mix all ingredients, stirring in the granola last. Place in paper lined cup cake tins and bake at 375 degrees for 25 minutes or until a toothpick inserted in center comes out clean.
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