Recipes

Rhubarb Granola Muffins

• 1-3/4 cups (425 mL) all-purpose flour
• 1-3/4 cups (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 eggs
• 3/4 cup (175 mL) 2% milk
• 1/3 cup (75 mL) sunflower or canola oil
• 1 tsp (5 mL) vanilla
• 2 cups (500 mL) chopped (1/2-inch/1cm pieces) Ontario Greenhouse Rhubarb or Apples

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.