• Preparation Time 10 minutes
  • Total Time 35 minutes
  • Makes 12 muffins

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Ingredients

  • 1 box Robin Hood® Lemon Poppy Seed Flavoured Quick Bread Mix
  • 1 cup buttermilk
  • 1/3 cup Crisco® Canola Oil
  • 2 eggs
  • 1 1/4 cups blackberries
  • Crumble Topping:
  • 2/3 cup Robin Hood® Original All Purpose Flour
  • 2/3 cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • 1 tsp finely grated lemon zest
  • 1/3 cup cold butter

Serving Size: 12 muffins

Directions

Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners.
  • Crumble Topping : Stir together flour, sugar and lemon zest. Cut in butter using pastry cutter or two knives until mixture resembles coarse crumbs. Press mixture together to form a ball, then crumble into smaller pieces or until no dry spots remain.
  • Muffins : Combine quick bread mix, buttermilk, oil and eggs; stir until well blended. Stir in blackberries; divide batter evenly between muffin cups. Sprinkle with Crumble Topping.
  • Bake for 18 to 20 minutes or until toothpick inserted into centre of muffin comes out clean. Let cool on rack for 5 minutes; remove from muffin pan and let cool completely.

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