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Passion fruit, rhubarb and granola muffins
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2 large passion fruit, halved
75g natural yogurt
100ml vegetable oil
1 large egg
1½ tsp vanilla extract
200g self-raising brown flour
125g light brown soft sugar
¾ tsp baking powder
200g slender rhubarb stems, cut into 1cm pieces
100g nutty or plain granola
1. Preheat the oven to 190°C, gas mark 5; line 9 holes of a muffin tin with cases. Scoop the passion fruit pulp into a mixing bowl and, using a fork, beat with the yogurt, oil, egg and vanilla. Stir in the flour, brown sugar and baking powder until half combined, then fold in the rhubarb and 2 tbsp granola. (Don’t overmix as you’ll end up with tough muffins; the odd lump won’t matter.)
2. Divide the mixture between the muffin cases, then sprinkle the remaining granola over the top. Bake for about 25 minutes, or until the tops feel springy and the muffins have puffed up into little toadstools. They are best served warm.
This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in Wed Mar 01 14:35:07 GMT 2017.
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