Cranberry Crumb Muffins

Brynie Greisman Brynie Greisman
4.0 (3 reviews)

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

30m 24
Easy Vegetarian Pescatarian Low Fat Parve

Contains: Gluten, Wheat, Soy, Egg

Directions

Prepare the Muffins

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). 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.

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applesauce complex carbs cranberries cranberry muffins fruity healthier version low sugar mini muffins Shabbos side dish sweet side
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What Cooks Are Saying

4.0 out of 5

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2 Comments

Avital Berkowitz •

Really yum! I put orange juice instead of soy milk.

Esti Reichman •

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.

Chaia Frishman •
Reply to Esti Reichman

Hmm. The baking soda quantity doesn't seem excessive...