Thursday, December 6, 2007
APPLE CRANBERRY CRUMBLE MUFFINS
This recipe comes from the Robin Hood flour people (I think they're British), and it's very good. I've made these muffins several times since I found the recipe in 2005. These are very light and moist; the crumble topping makes the top of the muffin very crispy, crunchy, and the flavors of the cranberries and apples....well you know. You'll get 12 very large standard-size muffins from this batter.
Apple Cranberry Crumble Muffins
INGREDIENTS: Topping-- 1/4 cup brown sugar (I used 1 tsp. Stevia Plus, 3 Tbsp. sugar +
1 tsp. molasses)
1/4 cup chopped almonds
3 Tbsp. quick oats
1/2 tsp. cinnamon
1 Tbsp. melted butter (I used Smart Balance buttery spread)
Muffins-- 2-1/4 cups all-purpose flour, lightly spooned and swept 1-1/2 cups brown sugar
(I used 1 Tbsp. Stevia Plus + 3/4 cup sugar + 1 Tbsp. molasses)
1 tsp. baking soda
1 large egg
1 cup plain yogurt (I used lite sour cream)
1/2 cup Canola Oil
2 cups peeled and chopped apples (I used 1 very large Rome apple)
3/4 cup cranberries (I cut the big ones in half)
I added 1/8 tsp. sea salt and 1 tsp. lemon juice
DIRECTIONS: Topping: Combine all ingredients. Mix well. Set aside.
Muffins: Preheat oven to 500 degrees F. Have all ingredients at room temperature before starting. Prepare muffin tins by greasing and flouring. For coated pans, just spray lightly with non-stick cooking spray.
Chop the apples, place them with the cranberries in a small bowl and toss with the lemon juice. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In a medium bowl, whisk the egg, yogurt (or sour cream) and oil (and molasses if you are using). Add the liquids to the dry ingredients all at once, whisking a few times till almost combined. Gently fold in the cranberries and apples. Divide batter evenly among 12 muffin wells (a little more than 1/4 cup of batter to each well). Sprinkle crumble topping over each muffin. Place muffins in oven and immediately reduce heat to 375 degrees F. Bake for 18-22 minutes, or till toothpick inserted in center of muffin returns almost clean. (Mine took 19-1/2 minutes.)