Cranberry Crumb Muffins

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• Cooking and Prep: 30 m
• Serves: 24
• Contains:

We’re all looking for a change from the typical starchy, oily side dishes we serve on Shabbos. Finally, a carb side dish that is lighter in sugar and fat, and healthier for you. Cranberries and apples always pair together well, so subbing applesauce for a good part of the fat is a smart choice. I purposely made the servings small as well. My many testers loved the result. Thanks to Simi H. for the inspiration to create this dish.

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Ingredients (13)

Muffins

• 1 and 1/2 cups whole-wheat pastry flour (70%) such as Shibolim White Whole Wheat Flour

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  Shibolim White Whole Wheat Flour

• 2 teaspoons Haddar Baking Powder

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  Haddar Baking Powder

• 1/2 teaspoon salt

• 1/3 cup confectioners’ sugar

• 1 tablespoon oil

• 3 tablespoons Haddar Unsweetened Applesauce

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  Haddar Applesauce

• 2 large eggs

• 3/4 cup Gefen Soy Milk

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  Gefen Soy Milk

• 1 cup fresh or frozen cranberries

Crumb topping

• 1/3 cup turbinado sugar

• 1/2 cup flour

• 1/2 teaspoon Gefen Cinnamon

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  Gefen Ground Cinnamon

• 1 tablespoon oil

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Start Cooking

Prepare the Muffins

1. Preheat oven to 400°F (200°C). Spray two mini-muffin trays (12 muffins each) generously with oil spray.

2. Mix crumb ingredients together in a small bowl and set aside.

3. In a separate bowl, mix together the flour, baking powder, salt, and confectioners’ sugar. 

4. Make a well in the center. Add the oil, applesauce, eggs, and soy milk. Mix lightly until all of the ingredients are evenly combined. Don’t overmix. Stir in the cranberries.

5. Using a tablespoon or eighth-cup measuring cup, fill muffin tins just until the top. Sprinkle with crumb topping. Bake for 15–20 minutes or until well risen and golden brown. Cool completely before removing from pans.

Note:

Although confectioners’ sugar is not a healthy sugar, I felt it contributed to the smooth texture of these muffins. Feel free to sub a healthier sugar of your choice.

Tip:

These muffins freeze well.