Crumbly Mumbly Muffins | Recipes

Crumbly Mumbly Muffins

(16) Ratings:
Prep Time:
Baking Time:
Makes:18 muffins
Freezing:excellent

You won’t be able to get enough of these yummy muffins with a crunchy crumble topping. Make extras and keep them in your freezer.

Ingredients

Muffins

1 can 354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
½ cup 125 mL vinegar or lemon juice
1 ¼ cups 300 mL Robin Hood® Oats
2 cups 500 mL Robin Hood Nutri Flour Blend™ Omega-3 & Fibre
2 tsp 10 mL baking powder
1 tsp 5 mL baking soda
1 tsp 5 mL ground cinnamon
¼ tsp 1 mL salt
1 egg
⅓ cup 75 mL Crisco® Canola or Vegetable Oil
1 cup 250 mL packed brown sugar
1 large apple peeled and grated (about 1 cup / 250 mL)

Topping

½ cup 125 mL packed brown sugar
½ cup 125 mL Robin Hood Nutri Flour Blend Omega-3 & Fibre
1 tsp 5 mL cinnamon
⅔ cup 150 mL Robin Hood Oats
⅓ cup 75 mL Crisco Canola or Vegetable Oil

Directions

  1. Preheat oven to 400°F (200°C). Grease or line 18 muffin cups with your favourite coloured or themed paper liners.
  2. Muffins: Combine, in a medium bowl, evaporated milk and vinegar.
  3. Add oats and stir to combine. Reserve.
  4. Mix, in a separate bowl, flour, baking powder, baking soda, cinnamon and salt.
  5. Combine, in another bowl, egg, oil and brown sugar. Add reserved oatmeal mixture. Add liquid mixture to dry ingredients. Stir in grated apple just until combined.
  6. Take a big spoon or ice cream scoop and scoop batter into prepared cups.
  7. Topping: Combine all of the topping ingredients in a small bowl. With your fingers, sprinkle over muffins.
  8. Bake muffins in preheated oven for 25 minutes or until a toothpick inserted in centre of muffin comes out clean.

Tips

  • These muffins freeze really well, so you can bake them on the weekend, freeze them and enjoy them throughout the week. Great for a school snack or breakfast item on the go.

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