Serves: 5
Total Calories: 492
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat flour
1 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 cup granola cereal
WET INGREDIENTS
1 1/4 cups buttermilk
1/2 cup applesauce
1/2 cup maple syrup
1 large egg
2 teaspoons grated orange peel
1 teaspoon vanilla extract
GOODIES
1/2 cup granola cereal
2 tablespoons whole wheat flour
2 tablespoons unbleached flour
1/8 teaspoon ground cinnamon
2 tablespoons margarine softened

1. Preheat the oven to 400°F.

2. To prepare the topping, grind the granola in a food processor or handoperated grinder until it resembles coarse meal. Combine the granola, flours, and cinnamon in a medium bowl. Using a pastry blender or two knives, cut the margarine into the mixture to form crumbles. Set aside.

3. Sift together all the dry ingredients, except the granola, in a large bowl. Add the granola and stir to combine.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with the crumble topping, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 492
Calories from Fat: 26

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