Lingonberry Walnut Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g flour
- 275 g suar, brown
- 2 teaspoons baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ salt
- 2 medium egg (s)
- 125 ml buttermilk
- 3 tablespoon butter, melted
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon (s) - zest, grated
- 160 g cranberries, from the lass
- 60 g walnuts, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Grease the 12 recesses of the muffin tin or line them with paper baking cases.
- In a bowl, mix the flour with sugar, baking soda, baking powder, brown sugar and salt thoroughly.
- In another bowl, whisk the eggs with the whisk and gradually stir in the buttermilk, melted butter, lemon juice and lemon zest.
- Add the flour mixture to the liquid mass and mix with a whisk to form a dough. Now fold in the cranberries and walnuts with a spoon.
- Pour the batter into the recesses of the muffin pan and bake in the oven on the middle rack for about 20 minutes.
- Let the muffins cool down in the mold for 15 minutes, then take them out of the mold and place them on a wire rack to cool completely.
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