Lingonberry Muffins
12 servings
25 minutes
Cranberry muffins are a wonderful combination of softness and the light tartness of northern berries. These airy little cakes have become an integral part of American cuisine, served for breakfast or with coffee. Cranberries add freshness and a subtle woody flavor that harmonizes beautifully with the tender dough. The history of muffins began in England, but in the USA they took on their unique shape and variety of fillings. This recipe is easy to prepare, and the result is delightful – golden, fragrant muffins with bright berries are perfect for a cozy tea time or a festive table. They can be served in a classic version or with a light dusting of powdered sugar or a drop of honey to highlight the sweetness of the dough.
1
Preheat the oven to 190 degrees. Grease the muffin pan with oil or place a paper liner in each cup.
2
In a bowl, mix flour, sugar, salt, and baking powder.
- Sugar: 1 tablespoon
- Salt: to taste
- Baking powder: 1 teaspoon
- Wheat flour: 1.5 glass
3
Melt the butter. This can be done either in a water bath or in the microwave.
4
In another bowl (preferably deeper), mix melted butter, milk, and eggs.
- Butter: 50 g
- Milk: 1 glass
- Chicken egg: 2 pieces
5
Combine both mixtures and mix well.
6
Add lingonberries to the dough and mix. I had frozen lingonberries.
- Cowberry: 1.5 glass
7
Fill the molds two-thirds full with batter and bake for 20-25 minutes until done, checking with a toothpick.
8
Leave in the mold for a few minutes, then transfer to a plate. Optionally, you can sprinkle with powdered sugar.