Maple Crunch Muffins

Ingredients

• 2
  cups all-purpose flour
• 1
  cup whole wheat flour
• 1/2
  cup granola with almonds
• 1
  tablespoon baking powder
• 1
  teaspoon salt
• 1
  cup milk
• 1
  cup pure maple syrup
• 1/2
  cup canola oil
• 2
  eggs, lightly beaten
• 1
  recipe Maple Frosting (see recipe below)
• Granola with almonds

   
• Directions

  Preheat oven to 375 degrees F. Grease eighteen 3-1/2-inch muffin cups with 5x5-inch squares of parchment paper (pleat to fit) or paper bake cups. Combine flours, granola, baking powder and 1 teaspoon salt. Combine milk, syrup, oil, and eggs; add to flour mixture. Stir until moistened (batter will be lumpy). Spoon into muffin cups, filling each two-thirds full. Bake 15 minutes or until a wooden toothpick comes out clean. Cool in muffin cups on wire rack 5 minutes. Remove from cups. Spoon Maple Frosting atop muffins; sprinkle with additional granola. Makes 18 muffins.