The perfect size to serve with tea or for dessert after a big meal, these squares are just what you need when you’re craving a sweet bite.
- Prep time 40 minutes
- Total time 2 hours
- Credits : Canadian Living Magazine
Ingredients
Crisp Topping:
Strawberry-Rhubarb Muffin:
Method
Crisp Topping In bowl, stir together flour, oats, brown sugar, butter and fleur de sel until lumpy dough forms; set aside.
Strawberry-Rhubarb Muffin Preheat oven to 375°F. Line 10-inch square cake pan with parchment paper, leaving overhang on two sides.
In bowl, whisk together flour, baking powder, baking soda and salt; set aside.
In separate large bowl, using electric mixer on medium speed, beat together banana and brown sugar; gradually beat in oil. Beat in coconut milk, vinegar and vanilla. Beat in eggs until combined. Reduce speed to low; beat in reserved dry ingredients just until combined (do not overmix). Using spatula, scrape batter into prepared cake pan.
In bowl, stir together frozen fruit mix and jam; spread evenly over batter in pan. Sprinkle with reserved Crisp Topping. Bake until cake tester inserted in centre of muffin comes out clean, about 25 minutes. Let cool completely in pan, at least 1 hour. Unmold and cut into 16 squares. (Make-ahead: Can be stored in airtight container at room temperature for up to 4 days or frozen for up to 3 months.)
MAKES 16 SQUARES
Nutritional facts PER SQUARE about:
- Iron 2.1 mg
- Fibre 2 g
- Sodium 210 mg
- Sugars 11 g
- Protein 4 g
- Calories 275
- Total fat 14 g
- Cholesterol 30 mg
- Saturated fat 5 g
- Total carbohydrate 33 g
