Summary

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

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Instructions

1. Preheat the oven to 200 ° C. Grease the 12 recesses of the muffin tin or line them with paper baking cases.
2. In a bowl, mix the flour with sugar, baking soda, baking powder, brown sugar and salt thoroughly.
3. In another bowl, whisk the eggs with the whisk and gradually stir in the buttermilk, melted butter, lemon juice and lemon zest.
4. 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.
5. Pour the batter into the recesses of the muffin pan and bake in the oven on the middle rack for about 20 minutes.
6. 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.