Granola gives a crunchy topping and boost of soluble fibre to these lightly spiced muffins. The rhubarb keeps them moist for several days and they freeze well.

Recipe Tags:

Cooking time : 15 to 18 minutes

Preparation Time:

Servings: 12

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Ingredients

  • 1-3/4 cup (425 mL) all-purpose flour
  • 1-3/4 cup (425 mL) honey almond granola (without raisins)
  • 3/4 cup (175 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 2 tsp (10 mL) cinnamon
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) nutmeg
  • 2 Ontario Eggs
  • 3/4 cup (175 mL) 2% Ontario Milk
  • 1/3 cup (75 mL) Ontario Sunflower or vegetable oil
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) chopped (1/2-inch/1cm pieces) Ontario Greenhouse Rhubarb or Apple

Instructions

In medium bowl, mix together flour, 1-1/4 cups (300 mL) of the granola, sugar, baking powder, cinnamon, salt and nutmeg, breaking up any lumps in granola. In large bowl, beat eggs; whisk in milk, oil and vanilla; stir in dry ingredients until almost combined. Stir in rhubarb.

Spoon into well-greased large muffin tins. Sprinkle remaining 1/2 cup (125 mL) granola over batter; press lightly on top. Bake in 375 F (190 C) oven for 15 to 18 minutes or until tester comes out clean.

Nutritional information

  • Protein: 7.0 grams
  • Fat: 11.0 grams
  • Carbohydrates: 46.0 grams
  • Calories: 313
  • Source of Fibre