Crunchy muffins

Ingredients for 1 servings:

• 240 g spelt flour type 630
• 2 tsp, heaped baking powder
• 1 pinch of salt
• 100 g brown sugar
• 4 tbsp sunflower seeds
• 4 tbsp cranberries, dried
• 80 ml rapeseed oil
• 2 large eggs
• 200 g vanilla yogurt
• Fat for the mold
• 2 tbsp, sautéed sunflower seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for 12 pieces, simple, sophisticated

Preheat the oven to 200°C (top/bottom heat). Line the muffin tins with paper baking cups or grease the tins thoroughly. Roughly chop the sunflower seeds and cranberries. Combine the flour, baking powder, salt, sugar, seeds, and berries in a bowl. In a separate bowl, whisk the eggs, oil, and yogurt until smooth. Using a wooden spoon, fold the flour mixture into the yogurt mixture until no dry ingredients are visible. Divide the batter evenly among the muffin tins using 2 tablespoons. Sprinkle with 2 tablespoons of sunflower seeds, if desired. Bake the muffin tin on a rack in the center of the oven for 20-25 minutes. Let cool briefly and then remove from the tin. Let cool completely on a wire rack.