Winter Muffins with Cranberries and Nuts
6 servings
45 minutes
Winter muffins with cranberry and nuts are a cozy treat filled with the aroma of spices and a slight tartness from the berries. Cranberries give them a fresh taste, harmoniously complemented by the sweetness of brown sugar and honey glaze. Nuts add texture and a pleasant crunchy aftertaste. These muffins are perfect with hot tea on a frosty day, reminiscent of traditional winter treats in Europe. With their rich composition, they are not only tasty but also nutritious. They can be served on a festive table decorated with glaze and lemon zest or taken along for a walk through snowy streets. The warm aroma of baking and spices creates an atmosphere of coziness, filling the home with a sense of celebration.
1
Thaw the cranberries and drain the juice. Melt the butter in a water bath or in the microwave.
- Frozen cranberries: 200 g
- Butter: 65 g
2
Mix flour, oats, sugar, and salt.
- Wheat flour: 200 g
- Rolled oats: 0.5 glass
- Brown sugar: 80 g
- Salt: pinch
3
Whisk the eggs with milk separately, add yogurt and melted butter. Combine the mixtures.
- Chicken egg: 2 pieces
- Milk: 200 ml
- Plain (natural) yoghurt: 50 g
- Butter: 65 g
4
Gently fold in the cranberries, zest, nuts, and spices to taste (ginger, cloves, nutmeg).
- Frozen cranberries: 200 g
- Lemon zest: 2 teaspoons
- Crushed walnuts: 0.5 glass
5
Pour into 12 muffin molds, filling them 2/3 full. Bake at 190 degrees for 25 minutes.
6
For the glaze, mix lemon juice and honey, heat it, and add powdered sugar. Bring to a boil, let it cool slightly, and brush over the cooled muffins.
- Lemon juice: 4 tablespoons
- Honey: 2 tablespoons
- Icing sugar: 2 tablespoons
