Cranberry Crumble Muffins with the neat egg
Fluffy, tart, and topped with a buttery crumble, these muffins are the perfect holiday morning wake up call!
SERVINGS: Makes 12 muffins.
INGREDIENTS:
Crumb Topping:
3 tablespoons plant-based butter, melted
Grated orange zest from 1 orange
¼ cup chopped walnuts
½ cup flour
2 tablespoons sugar
2 tablespoons brown sugar
¼ teaspoon salt
Muffins:
1 cup plant-based yogurt like Forager
1 neat egg, prepared according to package instructions
2 tablespoons water
½ cup plant-based butter, melted
2 cups flour
⅔ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups fresh cranberries
DIRECTIONS:
Preheat the oven to 425. Line a 12 cup muffin tin with paper wrappers.
Combine all the crumb topping ingredients and chop into small pea-sized pieces with a pastry blender. Set aside.
In a mixing bowl, combine the dry ingredients for the muffins. Mix together the flour, sugar, baking powder, baking soda, and salt. In the large bowl of a stand mixer, mix the yogurt, neat egg, water, and butter. Gradually add the dry ingredients. …