Apple-cranberry muffins

Ingredients for 1 servings:

• 80 g cranberries, dried
• 240 g flour
• 80 g sugar
• 1 packet of vanilla sugar
• 1 tsp cinnamon powder
• ½ pack of baking powder
• 1 pinch of salt
• 2 m.-sized apples
• 3 m.-sized eggs
• 100 ml rapeseed oil or sunflower oil
• 100 ml milk

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

for a 12 mm socket plate

Chop dried cranberries and soak them in 3-4 tablespoons of warm water. Meanwhile, combine all dry ingredients in a mixing bowl. Peel, core, and finely dice the apples, and set aside. Combine the eggs, oil, and milk in the mixing bowl and beat the batter with a hand mixer until smooth. Then add the cranberries and the soaking liquid and mix briefly. Finally, fold in the diced apples. Divide the batter among 12 prepared muffin cups. Without preheating, bake the muffins on the middle rack at 180°C (fan oven) for about 15 minutes. After 15 minutes, reduce the temperature to 150°C (fan oven) and bake for another 10 minutes. Let the muffins cool in the pan for at least 30 minutes.