John Myers
Christmas Gingerbread Cranberry Muffins with Thermomix
The perfect christmas gingerbread cranberry muffins with thermomix recipe with a picture and simple step-by-step instructions.
- 60 g Hazelnuts
- 100 g Soft butter or margarine
- 2 Pc. Eggs
- 80 g Sugar
- 3 packet Bourbon vanilla sugar
- 220 g Flour, preferably type 630 spelled
- 150 g Sour cream 10% fat
- 3 tsp Baking powder
- 2 tbsp Ginger bread spice
- 1 tbsp Cocoa powder
- 1 pinch Salt
- 12 tsp Wild cranberries from the jar, approx. 160 g
- Grind the hazelnuts in the mixing bowl at level 7 for 5 seconds. Then decant. Whisk butter, eggs, sugar and 1 packet of vanilla sugar in a mixing bowl for 30 seconds on speed 4.
- Add the flour, sour cream, baking powder, gingerbread spice, cocoa powder, salt and half of the ground nuts and mix everything for 12 seconds on speed 5.
- Pour 1 tablespoon each of batter into prepared muffin tins or in a muffin tray and add 1 heaped teaspoon of cranberry compote. Then add 1 tbsp of the dough again.
- Mix the rest of the ground nuts with the rest of the vanilla sugar and sprinkle the muffins with them. Bake in the preheated oven on the middle rack for about 20 minutes at 180 degrees top / bottom heat.
- As a variation, you can replace the hazelnuts with almonds or walnuts. If you want, stir a dash of rum into the dough.
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