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Apple Cranberry Crumble Muffins

Prep time:
Baking time:
Makes: about 12 muffins
Freezing: excellent


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
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

  1. Preheat oven to 375°F (190°C). Spray muffin tray cups with a non-stick spray.
  2. Topping: In a medium bowl, combine all ingredients. Mix well.
  3. Muffins: In a large bowl combine flour, brown sugar and baking soda.
  4. In a small bowl combine egg, yogurt and oil. Add to dry ingredients stirring just until moistened. Stir in apples and cranberries.
  5. Fill muffin cups with batter. Sprinkle with topping.
  6. Bake at 375°F (190°C) for about 25 minutes, or until tops are firm to touch.