Cranberry Orange Granola Crumble Topped Muffins
- Ready In:
- 9hrs 20mins
- Ingredients:
- 19
- Yields:
-
6 muffins
- Serves:
- 6-12
ingredients
- 2 navel oranges, zest of
- 2 navel oranges, juice of
- 118.29 ml dried cranberries
-
Topping
- 59.14 ml flour
- 22.18 ml margarine
- 22.18 ml sugar
- 1.23 ml cinnamon
-
Muffins
- 236.59 ml cranberry granola (I used Zoe's Cranberry and Currant Granola, or a flaked cranberry cereal)
- 118.29 ml unsweetened applesauce
- 59.14 ml oil
- 2.46 ml vanilla
- 177.44 ml whole wheat pastry flour
- 177.44 ml unbleached all-purpose flour
- 78.78 ml sugar
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 2.46 ml cinnamon
- 29.58 ml soymilk, to taste
directions
- Soak the cranberries in the juice overnight, I added the zest to the jar also.
- (one jar with a lid, I save a PB jar for this use) The next day-- preheat oven to 400 degrees F.
- Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
- Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
- In a large bowl, mix together the granola, soaked canberries and juice and applesauce.
- Set aside for 5 minutes, or until cereal is softened.
- Once cereal is soft, add the oil and the vanilla, place the oil in the jar to remove all flavor if desired.
- Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
- Add the flour mixture to the cranberry mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
- Divide the mixture to muffin cups evenly.
- Sprinkle the muffins evenly with the topping.
- Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
- Place on cooling rack, cover with a tea towel for 5 minutes.
- After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
- Cool completely, place in tupperware lined with a paper towel.
- Freeze after 1-2 days, wrapped in plastic wrap.
- Tip: If you have no fresh oranges, cranberry orange juice (Minute Maid, I think) is a wonderful substitute or even OJ prepared from concentrate, but I prefer fresh as I like the zest added to these.
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RECIPE SUBMITTED BY
Shannon Holmes
Petersburg, Virginia
I am a vegetarian and I love to cook. I have been trying to incorporate whole wheat into my baked goods and have been eating much healthier foods. I really don't have a favorite cookbook, I mainly try different recipes out on the internet.