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477: Cranberry Crumble Muffins

Rivky Kleiman

Infused with a subtle almond or lemon flavor, these will become your absolute, best-ever muffin

Wednesday, February 08, 2017

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Food and prop styling by Renee Muller Photography by Hudi Greenberger

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!

INGREDIENTS

YIELDS 12 MUFFINS

Muffin
  • ½ cup pareve milk (preferably almond)
  • 1 tsp vinegar
  • 1½ cups flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1/3 cup oil
  • 1 egg
  • 1 tsp lemon or almond extract
  • 1 cup fresh or frozen cranberries

Topping
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • 1/3 cup flour
  • 4 Tbsp cold margarine
  • 1½ tsp cinnamon


PREPARATION

Preheat oven to 400° (200°C). Grease or line a muffin tin and set aside.In a small bowl, combine all topping ingredients and mix to a fine consistency. Combine pareve milk and vinegar and allow to stand for 5 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 ¾ full (approximately 1 heaping Tbsp batter). Top with 1 Tbsp of crumb topping. Bake for 22–25 minutes, until firm.

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