Recently when I was out exploring Ottawa St. with friends, we stopped for tea at The Cannon. All the sweet treats looked divine, but too much — too much sugar, too much fat, just too much to eat when lunch wasn’t far off. Except one: the apple cinnamon ‘muffin tops’. So that’s what I had, something delectable for a fraction of the calories.
It wasn’t really sliced off the top of a muffin, of course, but baked, like a soft cookie on a baking sheet, with the crisp edge that’s so irresistible.
Then I tried it at home, using this recipe, which is for 14 muffins, to make 9 muffins, and 8 muffin tops. Sometimes you want a little more, and sometimes less. With the muffin tops, the portion control is built right in!
Rhubarb Granola Muffins
1 3/4 cups whole wheat flour
1 3/4 cups honey almond granola (no raisins, they’d get too hard) – divided
3/4 cup sugar
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
3/4 cup milk
1/3 cup sunflower or canola oil
1 tsp. vanilla
2 cups rhubarb, cut into 1/2 inch pieces
Have ready a muffin tin, greased or lined with paper cups, and a large baking sheet, lined with parchment paper.
In a medium bowl, mix together flour, 1 1/4 cups of the granola, sugar, baking powder, cinnamon, salt and nutmeg, breaking up any lumps in the granola.
In a large bowl, beat eggs. Whisk in milk, oil and vanilla; stir in dry ingredients until almost combined. Stir in rhubarb.
Spoon into muffin tin, making 9 muffins, and make 8 mounds, 2 inches apart, on the baking sheet with the remaining batter. Sprinkle with remaining 1/2 cup of granola and press lightly in.
Bake in a 375 degree oven – 12 to 15 minutes for the tops, 18 to 20 for the muffins.
They freeze well. Enjoy!