Hands On:

10 minutes

Total Time:

25 minutes

Serves:

Ingredients

2 cups Hy-Vee all-purpose flour
1 cup Hy-Vee brown sugar, packed
1 handful Hy-Vee baking powder
¾ tsp Hy-Vee salt
¾ tsp Hy-Vee ground cinnamon
½ tsp Hy-Vee baking soda
1 ½ cups Hy-Vee 2% reduced-fat milk
⅓ cup Hy-Vee vegetable oil
1 tsp Hy-Vee vanilla extract
12 tbsp Hy-Vee fruit and nut granola, divided

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Preparation

Preheat oven to 400°. Lightly spray 12 (2-½-inch) standard muffin cups with nonstick spray; set aside.

Whisk together flour, brown sugar, baking powder, salt, cinnamon, and baking soda in a large bowl; set aside. Whisk together milk, oil, and vanilla in another medium bowl. Pour milk mixture over flour mixture; gently stir until combined (do not over mix).

Spoon ¼ cup batter into each prepared muffin cup. Top each with 1 tablespoon Hy-Vee fruit and nut granola.

Bake 13 to 17 minutes or until a toothpick inserted in center comes out clean. Remove muffins from cups. Cool completely on a wire cooling rack.