Cranberry-Walnut-Muffins

Ingredients for 12 servings:

• 250 g flour
• 275 g brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 m.-sized eggs
• 125 ml buttermilk
• 3 tbsp butter, melted
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp lemon(s) – zest, grated
• 160 g cranberries, from the jar
• 60 g walnuts, roughly chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat oven to 200°C. Grease the 12 holes of the muffin tin or line with paper baking cups. In a bowl, thoroughly mix the flour with sugar, baking soda, baking powder, brown sugar, and salt. In another bowl, whisk the eggs and gradually stir in the buttermilk, melted butter, lemon juice, and lemon zest. Add the flour mixture to the liquid mixture and whisk until batter forms. Now fold in the cranberries and walnuts with a spoon. Spoon the batter into the holes of the muffin tin and bake in the oven on the middle rack for about 20 minutes. Let the muffins cool in the tin for 15 minutes, then remove from the tin and let them cool completely on a wire rack.