Cranberry Muffins

Ingredients

• 320 g cranberries (frozen, or lingonberries as substitute)
• 0.125 l milk
• 3 packets vanilla sugar
• 250 g flour
• 2 tsp Baking powder
• 120 g sugar
• 1 egg
• 50 g butter
• 2 tbsp almond flakes
• 1 muffin tin (with 12 cups or 12 paper liners)
• butter (for greasing the pan)

Instructions

1. 1.

   Take 5 tbsp from the milk and bring to a boil with vanilla sugar; add berries and simmer over low heat for 5 minutes.

2. 2.

   Mix flour with baking powder, then stir in sugar, egg, softened butter, and remaining milk. Fold cooled cranberries with the liquid into the batter.

3. 3.

   Grease the muffin tin (or place paper liners on a baking sheet) and pour in the batter. Sprinkle almond flakes on top and bake at 175°C for 25 minutes.

4. 4.

   Serve in paper cups.