Prep Time
10 minBake Time
30-35 minYield
20 small muffin barsRating
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Loading...| 2 cups (500 mL) ROGERS WHOLE GRAIN WHOLE WHEAT | |
| 1 cup (250 mL) ROGERS PORRIDGE OATS & HEALTHY GRAINS | |
| 1 tsp (5 mL) baking powder | |
| 1 tsp (5 mL) baking soda | |
| ½ tsp (2.5 mL) salt | |
| 1 tsp (5 mL) ground cinnamon | |
| 2 eggs | |
| 1 cup (250 mL) granulated sugar | |
| 1/4 cup (60 mL) oil | |
| 2 tsp (10 mL) grated lemon zest | |
| 1 cup (250 mL) buttermilk | |
| 1 cup (250 mL) diced fresh fruit (e.g. apricots, prune plums, peaches, blueberries, pears, or apples) |
| 2 Tbsp (30 mL) granulated sugar | |
| 2 Tbsp (30 mL) lemon juice |
Choose your favourite fruit and create a delicious snack!
| 1. | Preheat oven to 350°F (180°C). Lightly coat a 9-inch x 9-inch (23 cm x 23 cm) baking pan with cooking spray. |
| 2. | In a medium bowl, combine ROGERS WHOLE WHEAT FLOUR, ROGERS PORRIDGE OATS & HEALTHY GRAINS, baking powder, baking soda, salt, and cinnamon. |
| 3. | In a large bowl, beat eggs. Add sugar and oil; mix well. Stir in lemon zest and buttermilk. Add dry ingredients and stir just until combined. Gently stir in fruit. |
| 4. | Turn batter into the prepared baking pan, spreading to fill pan evenly. |
| 5. | Bake until lightly browned and a toothpick inserted near the centre comes out clean, 30 to 35 minutes. |
| 6. | In a small bowl, stir together sugar and lemon juice to make glaze. Drizzle glaze over warm muffin bars before cutting into pieces. Serve warm or at room temperature. |
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