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🍰 Juicy Cranberry Muffins

273 kcal · 30 min · 4 servings

Ingredients

• 100 g Butter
• 175 g Sugar
• 2 Eggs
• 1 tsp Bourbon Vanilla
• 1 pinch Salt
• 250 g Flour
• 2 tsp Baking Powder
• 150 g Milk
• 225 g Cranberries
• 1 Muffin Tin (with 12 indentations)

Instructions

1. 1. Turn on your oven and set the temperature to 175 degrees.
2. 2. Take a bowl and beat the butter together with the sugar vigorously until the mixture becomes light and creamy.
3. 3. Add the eggs, the vanilla, and a small pinch of salt to the butter mixture and stir everything well.
4. 4. Mix the flour separately with the baking powder in another bowl.
5. 5. Now add alternating parts of the flour mixture and parts of the milk to the butter mass and stir.
6. 6. Repeat the alternating addition until the batter is smooth and homogeneous.
7. 7. Check the cranberries for impurities and then wash them under running water.
8. 8. Carefully pat the washed berries dry with a kitchen towel.
9. 9. Gently fold the dry cranberries into the finished batter without stirring it too much.
10. 10. Fill the batter evenly into the prepared, greased cups of your muffin tin.
11. 11. Place the tray in the preheated oven and bake the muffins for about 25 minutes until golden brown.

Nutrition per serving

• kcal: 273
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 45 g