• Preparation Time 15 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Filling
  • 1/2 cup packed brown sugar
  • 1/3 cup walnuts, toasted and chopped
  • 1 tsp cinnamon
  • Muffins
  • 1 egg
  • 1/3 cup Crisco® Vegetable or Canola Oil
  • 1 cup plain yogurt
  • 3/4 cup packed brown sugar
  • 2 cups Robin Hood® Nutri Flour Blend™ Tastes like White
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup raisins

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Preheat oven to 400ºF (200ºC). Grease a 12 cup muffin pan or line with paper liners.
  • Filling: Combine ingredients for filling. Reserve.
  • Muffin: Combine egg, oil, yogurt and brown sugar. Add next 4 ingredients. Stir until just combined. Add raisins. Stir lightly until raisins are combined in batter.
  • Spoon about 2 tbsp (30 mL) batter into each prepared muffin cup. Place 1 tbsp (15 mL) filling on top of each muffin. Top with remaining batter (about 2 tbsp/30 mL). Sprinkle remaining filling on top.
  • Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in centre comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.


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