by Jennifer Burns
- 2 cups whole wheat or white flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon, optional
- 1 cup prepared granola
- 1 teaspoon vanilla extract, divided
- 1/3 cup vegetable oil
- 1 1/2 cups buttermilk
- 1/3 cup powdered sugar
- 2 teaspoons water
Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
Whisk together all of the dry ingredients, including the granola. In a separate bowl, whisk together half the vanilla, vegetable oil and buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount. Sprinkle the tops of the muffins with additional granola, if desired. Bake the muffins for 16 to 18 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool. Combine the powdered sugar, water and remaining vanilla extract in a small bowl. Brush over muffins. (Note: add more water if needs to be thinned out.) Serve warm, or at room temperature.