Shelly's Recipe

APPLE CRANBERRY CRUMBLE MUFFINS

Category: Muffins

Topping
1/4 cup brown sugar
1/4 cup chopped almonds
3 tbsp quick oats
1/2 tsp cinnamon
1 tbsp melted butter

Muffins
2 1/4 cups flour, lightly spooned and swept
1-1/2 cups brown sugar
1 tsp baking soda
1 large egg
1 cup plain yogurt or sour cream
1/2 cup canola oil
2 cups peeled and chopped apples
3/4 cup cranberries (cut the big ones in half)
1 tsp lemon juice

Topping: Combine all ingredients. Mix well. Set aside.

Muffins: Preheat oven to 500. 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 and oil. 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. Bake for 18-22 minutes, or till toothpick inserted in center of muffin returns almost clean.