Fructose Cranberry Muffins
5 servings
60 minutes
Muffins with fructose and cranberry are airy and tender mini-cakes that harmoniously combine the sweetness of fructose with the refreshing tartness of cranberry. This dessert has European roots, where muffins have long been a popular baked good for cozy tea times and breakfasts. Fructose makes them a more dietary option while preserving natural sweetness, and cranberry adds freshness and pleasant juiciness. They are convenient to take along, treat guests, or simply enjoy with a cup of hot beverage. In the cooking process, balancing the fluffiness of the dough with the rich berry flavor is important. Baked to a golden crust, these muffins become a true culinary delight suitable for family gatherings as well as a morning energy boost.
1
Beat the soft butter, fructose, and vanillin with a mixer until a whitish smooth homogeneous state.
- Butter: 125 g
- Fructose: 100 g
- Vanillin: pinch
2
Add eggs one by one while continuing to beat.
- Chicken egg: 2 pieces
3
Gradually add milk, while continuing to whisk.
- Milk: 125 ml
4
Continuing to mix (reduce speed; it may be necessary to change the whisk from beating to kneading), we add salt and gradually incorporate flour with baking powder using spoons. We mix the dough until completely smooth.
- Salt: 0.3 teaspoon
- Wheat flour: 220 g
- Baking powder (raising agent): 10 g
5
Add cranberry.
- Cranberry: 1 glass
6
Preheat the oven to 180°.
7
We fill the molds with dough and bake for 25 minutes.
8
Remove, let cool for 5 minutes and take out of the molds. Place on a rack and cover with a clean towel – let them cool.