2 cups granola
1 cup all-purpose flour
1/3 cup light brown sugar
2 tsp baking powder
1 tsp vanilla powder
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/2 cup + 1 tsp skim milk
1/3 cup cooled, melted butter
1 large egg, lightly beaten
Preheat oven to 400°F. Prepare one or two muffin top pans (6 muffin tops per pan) or regular muffin tin (12 muffin cups) with paper liners.
In a large bowl, stir together the granola, flour, sugar, baking powder, vanilla powder, cinnamon and salt.
In a large glass measuring cup, stir together the milk, butter and egg. Pour the mixture into the granola mixture, and stir just enough to combine (do not overmix).
Use an ice cream scoop with a release (called a disher), if you have one, or a large spoon to fill the muffin cups approximately 2/3 full. Bake at 400F for 20 minutes.
Remove the pan from the oven and allow to cool for 10 minutes. Then remove the muffins from the pan and allow to cool completely on a rack.