| 0.67 | tbsp | baking powder |
| 0.5 | tsp | baking soda |
| 0.5 | cup | buttermilk |
| 0.25 | cup | canola oil |
| 2 | unit | eggs |
| 0.25 | cup | honey |
| 0.5 | cup | nonfat milk |
| 1 | cup | raisins |
| 1 | cup | rolled oats |
| 0.25 | tsp | salt |
| 1 | tsp | vanilla extract |
| 1 | cup | whole-wheat flour |
1. Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. 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.
2. Sift together whole wheat flour, baking powder, baking soda, and salt.
3. 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 and raisins. Combine well
4. 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.
Yield: 12 muffins
Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.