Categories: Cupcakes-Muffins

Ingredients

• Topping:
• 2 Tbsp. flour
• 2 Tbsp. sugar
• 1 Tbsp. margarine, softened
• Muffins:
• 2 cup flour
• 1/2 cup sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 carton (8 oz.) nonfat vanilla yogurt
• 1 egg
• 1/4 cup vegetable oil
• 2 Tbsp. lowfat milk
• 3/4 cup peeled and chopped apples
• 1/3 cup raisins
• Reynolds Crystal Color Plastic Wrap

Directions

1. Preheat oven to 400 degrees. Place 12 Reynold Baker’s Choice foil bake cups in a muffin pan, set aside.

2. Combine all topping ingredients until crumbly; set aside.

3. In a large bowl, combine 2 cups flour, 1/2 cup sugar, 1 Tbsp. baking powder, 1/2 tsp. salt and 1/5 tsp. cinnamon.

4. In another bowl, beat together yogurt, egg, oil and milk. Add to flour mixture; stir just until dry ingredients are moistened. Gently stir in apples and raisins. Spoon batter into muffin cups, filling even with top of muffin pan. Sprinkle topping over each muffin.

5. Bake until golden brown, 23 to 25 minutes. Cool in pan. Wrap muffins individually in plastic wrap.

6. makes 12 muffins

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