Wild Berry Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 240 g suar
- 3 egg (s)
- 1 ½ point vanilla sugar
- 150 ml oil, (e.g. sunflower oil)
- 225 ml buttermilk
- 375 grams flour
- 3 teaspoons baking powder
- 375 g berries (frozen forest berry mixture)
Print Recipe
Pin Recipe Instructions
- Preheat oven to 175 ° convection.
- Mix the sugar, vanilla sugar and eggs well until foamy, slowly add the oil and buttermilk. Mix flour with baking powder and stir in. Then carefully fold in the frozen fruits and divide the batter onto 2 muffin trays (in paper cases).
- Bake both trays at 175 ° for about 25-30 minutes (for me the bottom one always takes a little longer). If in doubt, do a chopstick test.
- After baking, let it rest in the baking tray for 5 minutes. If you want, you can dust the muffins with powdered sugar or serve with whipped cream before serving. Makes 24 muffins.
- We like them best on their own, nicely fruity, juicy, sweet and with a slight acidity.
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