Siberian Muffins with Lingonberries
12 servings
30 minutes
Siberian muffins with lingonberries are an amazing combination of tender dough and bright sweet-sour berries. Lingonberries, known for their health benefits and fresh forest flavor, give these muffins a special zest. This recipe reflects traditional Russian cuisine, where the harmony of simple ingredients creates an unforgettable taste. The muffins turn out airy, aromatic, with a pleasant crispy crust. They can be served for morning tea or cozy winter gatherings with a hot drink. Lingonberries not only decorate the baked goods but also make them healthier by giving the muffins a vitamin boost. Siberian muffins will be a great treat for the whole family, especially in cold weather when you want to warm up with the taste of homemade pastries.
1
Preheat the oven to maximum.
2
Mix all dry ingredients: flour, baking powder, salt, sugar.
- Wheat flour: 250 g
- Sugar: 200 g
- Baking powder (raising agent): 2 teaspoons
- Salt: pinch
3
In another bowl, mix all the liquid ingredients: milk, egg, vegetable oil.
- Chicken egg: 1 piece
- Milk: 180 ml
- Vegetable oil: 100 ml
4
Pour the liquid mixture into the dry, stirring slowly. The dough should be lumpy.
- Wheat flour: 250 g
5
Add lingonberries (fresh or frozen) to the dough, mixing carefully to avoid crushing the berries.
- Lingonberry: 2 glasss
6
Grease the molds with a little vegetable oil.
- Vegetable oil: 100 ml
7
Divide the dough into the molds by two-thirds.
8
Send the molds to the oven preheated to 250 degrees, then reduce the temperature to 220 after 3-5 minutes.
9
Bake for 25–30 minutes.
