Cranberry Orange Granola Crumble Topped Muffins

Recipe by Shannon Holmes
READY IN: 9hrs 20mins
SERVES: 6-12




  • 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.