Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases.
In a large bowl
sift together the flour
baking powder
salt and cinnamon and then stir in the sugar. In a separate bowl
whisk together the milk
eggs and melted butter
then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts
dried cherries and dried cranberries.
Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola.
Bake for 20-25 minutes
or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature.
