Lemon-Blackberry Crumble Muffins

  • Prep time: 10 minutes
  • Makes: 12
2 cups (500 mL) Robin Hood® Oats
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) Robin Hood® Original All Purpose Flour
½ cup (125 mL) chopped pecans (optional)
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, melted
¾ cup (175 mL) STEVIA IN THE RAW® Sweetener Baker’s Bag
2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
1 tsp (5mL) cinnamon
¼ tsp (1 mL) salt
4 lb (2 kg) ripe plums, sliced and cut into 1” (2.5 cm) cubes (about 6 cups/1.5 L)
2 cups (500 mL) fresh or frozen cherries, pitted
1 cup (250 mL) dried cherries
1Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners.
2Crumble 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.
3Muffins : 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.
4Bake 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.