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.
15 to 18 minutes
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.