John Myers
Contents
show
Lingonberry Muffins
The perfect lingonberry muffins recipe with a picture and simple step-by-step instructions.
Muffin batter:
- 6 tsp Rye flour
- 6 tsp Oat bran
- 6 tbsp Oatmeal
- 1 tbsp Lemon zest
- 1 tbsp Coconut flakes
- 16 g Vanilla sugar
- 1 pinch Salt
- 2 tbsp Butter
- 1 Shot Milk
- 2 tbsp Mineral water
- 2 piece Eggs
Topping:
- 6 tbsp Cranberries from the glass
Muffin batter for cranberry muffins:
- Slowly heat and stir the milk, eggs, sugar, salt and butter. Quickly measure the flour, bran, oat flakes, lemon zest and coconut flakes. Mix everything together to form the dough, allow to thicken for 5 minutes and stir vigorously again.
Baking for a 6-sheet tray:
- In a greased muffin tin, fill each opening 3/4 full with the batter, cover each muffin pot with a tablespoon of lingonberries (it sinks a little) and bake the whole thing at approx. 180 ° C for about 20 minutes. After cooling, poke out or cut the individual muffins with a flat object and put them in paper cases.
Facebook Comments