• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes 15 muffins
  • Freezing Excellent


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


  • Topping
  • ¼ cup Sugar In The Raw® Natural Turbinado Sugar
  • ¼ cup almonds, chopped
  • 3 tbsp Robin Hood® Oats
  • ½ tsp cinnamon
  • 1 tbsp Canola Oil
  • Muffins
  • 2¼ cups Robin Hood Original All Purpose Flour
  • 1 cup packed brown sugar
  • 1 tsp baking soda
  • 1 egg
  • 1 ½ cups plain yogurt
  • 1/3 cup Canola Oil
  • 2 cups peeled and diced apples
  • ¾ cup cranberries, fresh or frozen

Serving Size: 15 muffins


Serving Size: 15 muffins

  • Preheat oven to 375°F (190°C). Grease or line 15 muffin cups with paper liners.
  • Topping: Combine all ingredients. Mix well in a small bowl. Set aside.
  • Muffins: Combine flour, brown sugar and baking soda in large bowl.
  • Whisk egg, yogurt and oil in medium bowl. Add to flour mixture, stirring just until moistened. Stir in apples and cranberries.
  • Fill prepared muffin cups with batter. Sprinkle with topping.
  • Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in centre of muffin comes out clean.


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