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Parve
Easy
12 Servings
Allergens 
45 Minutes
Diets
When developing this recipe, my testers were divided evenly between a subtle almond or lemon flavor. Honestly, they were both so terrific I decided to offer you both options. One thing that I do guarantee, these will become your absolute, best-ever muffin!
1/2 cup parve milk (preferably Gefen Almond)
1 teaspoon vinegar
1 and 1/2 cups flour
3/4 cup sugar
2 teaspoons Gefen Baking Powder
1/2 teaspoon salt
1/3 cup oil
1 egg
1 teaspoon Gefen Almond Extract or lemon extract
1 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup light brown sugar
1/3 cup flour
4 tablespoons cold margarine (use soy-free, if needed)
1 and 1/2 teaspoons Gefen Cinnamon
Preheat oven to 400 degrees Fahrenheit. Grease or line a muffin tin and set aside.
In a small bowl, combine all topping ingredients and mix to a fine consistency. Set aside.
Combine parve milk and vinegar and allow to stand for five minutes (mixture will thicken to a buttermilk consistency).
In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt. Add oil, pareve milk mixture, egg, and extract. Mix well. Fold in cranberries.
Fill each muffin tin three-quarters full (approximately one heaping tablespoon of batter). Top with one tablespoon of crumb topping. Bake for 22-25 minutes, until firm.
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Yummy Was yummy! Fresh cranberries are tart so kids didn’t love it but was a delicious muffin recipe. I also mostly skipped the crumb topping. It IS supposed to be a healthy snack :o)
Great recipe! Will definitely double next time I bake it!
Good to know.