Muesli muffins with almonds and cranberries​

Ingredients​

• canola cooking spray
• 1 cup (250 mL) white whole-wheat flour
• 1/2 cup (125 mL) granulated sugar
• 1/4 cup (50 mL) ground flaxseed
• 1 1/2 tsp (7 mL) ground cinnamon
• 3/4 tsp (4 mL) baking soda
• 1/3 cup (75 mL) sliced almonds
• 1 1/2 cups (375 mL) quick-cooking or old-fashioned oats
• 1/2 cup (125 mL) dried cranberries
• 1 cup (250 mL) non-fat Greek yogurt
• 1/3 cup (75 mL) canola oil
• 1 (4 oz/114 mL) jar pear purée baby food
• 1 large egg
• 1 1/2 tsp (7 mL) almond extract

Directions​

1. Step 1​

   Preheat oven to 180 °C. Lightly spray 12-cup, non-stick muffin pan with cooking spray.

2. Step 2​

   In large bowl, whisk together flour, sugar, flaxseed, cinnamon and bicarb soda.

3. Step 3​

   In small bowl, combine almonds, 1/4 cup (50 mL) oats and 1/4 cup (50 mL) cranberries and set aside. Stir remaining oats and cranberries into flour mixture until well blended.

4. Step 4​

   In medium bowl, whisk together yogurt, canola oil, pear purée, egg and almond extract. Stir yogurt mixture into flour mixture until just blended. Do not overmix.

5. Step 5​

   Spoon equal amounts of batter into muffin cups. Sprinkle evenly with reserved almond mixture. Bake 18 to 20 minutes. Cool in pan 5 minutes. Remove from pan; serve warm or let cool to room temperature.

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