Summer Fruit Muffin Bars

YIELD: 20 small muffin bars / PREP TIME: 10 minutes / BAKE TIME: 30 to 35 minutes / Print Recipe


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.

In a medium bowl, combine ROGERS WHOLE WHEAT FLOUR, ROGERS PORRIDGE OATS & HEALTHY GRAINS, baking powder, baking soda, salt, and cinnamon.

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.

Turn batter into the prepared baking pan, spreading to fill pan evenly.

Bake until lightly browned and a toothpick inserted near the centre comes out clean, 30 to 35 minutes.

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.


Nutrition per Bar:

Calories 150
Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0 g
Sodium 160 mg
Carbohydrate 25 g
Fibre 2 g
Sugars 13 g
Protein 3 g
Potassium 80 mg
Vitamin C 2% DV
Calcium 2% DV
Iron 4% DV

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