Apple Cranberry Muffins

 The recipe is one I found  on the Robin Hood Flour website. Like most recipes, even using the first time I made minor adjustments. Here is the link to the original recipe: and the recipe with my minor adjustments. Basically using butter instead of oil. Adding a little salt and vanilla and subbing some sour cream for some of the yogurt. Source: Robin Hood Flour With some minor adjustments. 

¼ cup brown sugar, packed
¼ cup almonds, chopped
3 tbsp Robin Hood® Oats
½ tsp cinnamon
pinch salt
1 tbsp Butter

2¼ cups Robin Hood Original All Purpose Flour
1 cup packed brown sugar
1 tsp baking soda
1/4 teaspoon salt
1 egg
1 cup plain yogurt 
1/2 cup sour cream
1/3 cup melted butter
2 teaspoons vanilla
2 cups peeled and diced apples
¾ cup cranberries, fresh or frozen 

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, salt in large bowl.
Whisk egg, yogurt, sour cream , vanilla and melted butter 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.