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Parve
Easy
30 Minutes
Diets 
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. Yields 24 muffins
1 and 1/2 cups whole-wheat pastry flour (70%) such as Shibolim White Whole Wheat Flour
2 teaspoons Haddar Baking Powder
1/2 teaspoon salt
1/3 cup Gefen Confectioners’ Sugar
1 tablespoon oil
3 tablespoons Haddar Unsweetened Applesauce
2 large eggs
3/4 cup soy milk
1 cup fresh or frozen cranberries
1/3 cup turbinado sugar
1/2 cup flour
1/2 teaspoon Gefen Cinnamon
1 tablespoon oil
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray two mini-muffin trays (12 muffins each) generously with oil spray.
Mix crumb ingredients together in a small bowl and set aside.
In a separate bowl, mix together the flour, baking powder, salt, and confectioners’ sugar.
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.
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.
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Really yum! I put orange juice instead of soy milk.
bitter aftertaste and cranberries are very sour. do not recommend I doubled the recipe and ended up throwing half the batter out. The batter was bitter (maybe too much baking powder?) and the cranberries are so tart.
Hmm. The baking soda quantity doesn’t seem excessive…