Super easy, super quick, whole grain, and quite tasty, too. Five stars. These muffins start out with granola, which is essentially toasted oats, nuts, coconuts, etc. With all these good favors packed into them, how could these muffins not come out good? A clever concoction, I say. But the merit of this recipe, to me, is easy and quick. From start to finish in about half an hour, and voila, come these hot, cinnamon-scented, whole-grain muffins from the oven. What’s not to like? I used the powdered buttermilk plus 10 oz. of water. I also reduced the sugar to 5 oz. The batter came together a bit on the thin side, something like a pancake batter. But when done the muffins rose to the full height of the cups and domed as expected. The sides and bottom were nicely caramelized. Maybe a little too well browned. I made a note to lower the temperature after the first 10 minutes in my next batch. Adding a tablespoon or so of shredded fresh carrot for color, perhaps. Or, sneaking in a bit of the unfed starter? Too many (good) recipes, too little time – indeed. Love the idea of unfed starter, Anne. Why not? I always have that on hand, too! Elisabeth

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