Yummy Muffins

Cranberry Crumb Muffins

Brynie Greisman

Finally, a carb side dish that is lighter in sugar and fat, and healthier for you.

Type: Parve Prep Time: 30 minutes Level: Not mentioned


1 and 1/2 cups whole-wheat pastry flour (70%)

2 teaspoons Haddar Baking Powder

1/2 teaspoon salt

1/3 cup confectioners’ sugar

1 tablespoon oil

3 tablespoons Haddar Unsweetened Applesauce

2 large eggs

3/4 cup Gefen Soy Milk

1 cup fresh or frozen cranberries

Crumb topping

1/3 cup turbinado sugar

1/2 cup flour

1/2 teaspoon cinnamon

1 tablespoon oil

Prepare the Muffins

Preheat oven to 400°F (200°C). 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.


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.


These muffins freeze well.