Pear and Cranberry Muffins
3 servings
25 minutes
Pear and cranberry muffins are a fragrant blend of sweetness and light tartness characteristic of British cuisine. The origins of such recipes trace back to traditional fruit pies in England, where berries and fruits added rich flavor to baked goods. Here, delicate kefir makes the dough airy, while cinnamon adds a warm spicy note. Dried cranberries provide a slight tartness complemented by the juiciness of pear. Muffins are perfect for cozy tea times or family gatherings, and their exquisite taste paired with a cup of hot tea creates an atmosphere of home comfort. A wonderful choice for both breakfast and afternoon dessert.
1
Grease 18 muffin molds.
2
In a large container, mix kefir, cinnamon, vegetable oil, and egg with a spoon until a uniform batter for the cake is formed. Add cranberries and small pieces of pear.
- Kefir: 180 ml
- Vegetable oil: 3 tablespoons
- Chicken egg: 1 piece
- Dried cranberries: 240 g
- Cinnamon: 0.5 teaspoon
- Pears: 1 piece
3
Spoon the dough into molds. Bake at 200°C for 18-25 minutes until golden brown.
