Cranberry, Apple and Vanilla Muffins
12 servings
55 minutes
Cranberry, apple, and vanilla muffins are a cozy embodiment of European baking traditions. This recipe delights with its taste while the bran and buttermilk add lightness. Muffins are perfect for morning tea or coffee evenings, and their delicate texture and ingredient harmony appeal to both children and adults.
1
Preheat the oven to 190 degrees. Grease a muffin tin for 12 muffins with vegetable oil.
- Vegetable oil: 3 tablespoons
2
In a large bowl, mix buttermilk with bran and let it sit for 5-10 minutes. Then stir in applesauce, cranberry, brown sugar, egg, melted and cooled butter, molasses, and vanilla.
- Wheat bran: 1 glass
- Buttermilk: 300 ml
- Apple sauce: 1 glass
- Frozen cranberries: 120 g
- Dark brown sugar: 0.8 glass
- Chicken egg: 1 piece
- Unsalted butter: 60 g
- Light molasses (golden syrup): 0.3 glass
- Vanilla extract: 1 teaspoon
3
In another large bowl, mix flour, baking powder, soda, and cinnamon. Gently combine the buttermilk mixture with the bran and flour using a silicone spatula.
- Wheat flour: 2 glasss
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Cinnamon: 1 teaspoon
4
Place the dough in molds and bake for 20-25 minutes. Turn off the oven and let the muffins sit inside for another 5 minutes. Then remove and cool for about 10 minutes before serving.