Thursday, December 6, 2007


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.)

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