Cranberry muffins

Ingredients for 1 servings:

• 250 g flour
• 100 g brown sugar
• 80 g sugar
• 2 tsp baking powder
• 100 g hazelnuts, walnuts or pecans, finely chopped
• 1 tsp cinnamon
• ½ tsp salt
• 1 orange(s), untreated, grated peel
• 100 g butter
• 100 ml milk
• 1 egg(s)
• 150 g cranberries, fresh or frozen
• possibly grease for the tray

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

In a large bowl, mix the flour, both types of sugar, baking powder, nuts, cinnamon, and salt well. In a second bowl, combine the orange zest, butter, milk, and egg until creamy. Stir the creamy mixture into the dry ingredients. Fold the cranberries into the batter. Grease a muffin tin or line the holes with paper baking cups. Fill the holes two-thirds full with batter and place the tin in the oven. Bake the muffins in a preheated oven at 200°C (conventional oven: 180°C, gas mark 3-4) for about 20-25 minutes, until the tops crack open. Remove the tin from the oven and let the muffins rest for about 5 minutes. Then remove them from the holes and let them cool on a wire rack. Tip: Instead of orange zest, you can also use orange concentrate from a bag. It tastes even more intense and is cheaper.