Topping

• 2 Tbsp flour
• 2 Tbsp sugar
• 1 Tbsp butter or margarine, softened
• 1/2 tsp ground cinnamon

Muffins

• 2 cups flour
• 1/2 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 carton (8 oz.) lowfat vanilla yogurt
• 1 egg
• 1/4 cup vegetable oil
• 2 Tbsp lowfat milk
• 3/4 cup peeled, chopped apples
• 1/3 cup raisins (optional)

Directions:

Preheat oven to 400 F.

Place Reynolds Foil Baking Cups on a cookie sheet; set aside.

For Topping, combine topping ingredients until crumbly; set aside.

For Muffins, combine flour, sugar, baking powder, salt and cinnamon in large bowl. Beat together yogurt, egg, oil and milk in small bowl. Add to flour mixture; stir until dry ingredients are moistened. Gently stir in apples and raisins.

Spoon batter into baking cups, filling evenly with top of baking cups. Sprinkle topping over each muffin.