Cranberry-Walnut-Muffins

Ingredients for 18 servings:

• 300 g flour
• 50 g sugar
• 90 g brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 large egg(s)
• 300 ml milk
• 125 ml oil, neutral
• 50 g walnuts, chopped
• 125 g cranberries, dried

Instructions

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

Preheat the oven to 180°C (350°F), grease a muffin tin or line it with paper baking cups. Combine the flour, sugar, baking powder, salt, and cinnamon. Combine the egg, oil, and milk, then add the flour mixture and mix well until a smooth batter forms. I always do this with a whisk. Finally, fold in the chopped walnuts and cranberries and fill the prepared muffin tin 2/3 full. Bake in the preheated oven for about 25 minutes, until golden brown. Let cool in the tin for another 5 minutes, then transfer to a wire rack and let cool completely. They taste best fresh.