Apple Cranberry Crumble Muffins
Prep time:
Baking time:
Makes:
about 12 muffins
Freezing:
excellent
Topping
¼ cup
(50 mL)
brown sugar, packed
¼ cup
(50 mL)
chopped almonds
3 tbsp
(45 mL)
Robin Hood® Oats
½ tsp
(2 mL)
cinnamon
1 tbsp
(15 mL)
margarine, melted
Muffins
2¼ cups
(550 mL)
Five Roses® All Purpose Flour
1½ cups
(375 mL)
brown sugar, packed
1 tsp
(5 mL)
baking soda
1
egg
1 cup
(250 mL)
plain yogurt
½ cup
(125 mL)
Canola Oil
2 cups
(500 mL)
peeled and diced apples
¾ cup
(175 mL)
cranberries
- Preheat oven to 375°F (190°C). Spray muffin tray cups with a non-stick spray.
- Topping: In a medium bowl, combine all ingredients. Mix well.
- Muffins: In a large bowl combine flour, brown sugar and baking soda.
- In a small bowl combine egg, yogurt and oil. Add to dry ingredients stirring just until moistened. Stir in apples and cranberries.
- Fill muffin cups with batter. Sprinkle with topping.
- Bake at 375°F (190°C) for about 25 minutes, or until tops are firm to touch.