Page 4 - Harvest Bake Booklet

APPLE CRANBERRY CRUMBLE MUFFINS
PREP TIME: 20 MINUTES MAKES: 15 MUFFINS
BAKING TIME: 25 MINUTES FREEZING: EXCELLENT
TOPPING
¼ cup (50 mL) SUGAR IN THE RAW Natural Turbinado Sugar
®
¼ cup (50 mL) almonds, chopped
3 tbsp (45 mL) Robin Hood Oats
®
®
½ tsp (2 mL) Club House Ground Cinnamon
1 tbsp (15 mL) vegetable or canola oil
MUFFINS
2¼ cups (550 mL) Robin Hood Original All Purpose Flour
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) baking soda
1 egg
1 ½ cups (375 mL) plain yogurt
1/3 cup (75 mL) vegetable or canola oil
2 cups (500 mL) peeled and diced apples
3/4 cup (175 mL) cranberries, fresh or frozen
1. Preheat oven to 375° F (190°C). Grease or line 15 muffin cups with
paper liners.
2. TOPPING: Combine all ingredients. Mix well in a small bowl. Set aside.
3. MUFFINS: Combine flour, brown sugar and baking soda in large bowl.
4. Whisk egg, yogurt and oil in medium bowl. Add to flour mixture, stirring
just until moistened. Stir in apples and cranberries.
5. Fill prepared muffin cups with batter. Sprinkle with topping.
6. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted
in centre of muffin comes out clean.
It is not safe to eat raw flour, dough or batter.

Club House
®
herbs and spices
are packed with the purest possible
flavour to give your baked goods the
superior taste they deserve.