Wildberry muffins

Ingredients for 2 servings:

• 240 g sugar
• 3 eggs
• 1 ½ pkt. vanilla sugar
• 150 ml oil (e.g. sunflower oil)
• 225 ml buttermilk
• 375 g flour
• 3 tsp baking powder
• 375 g berries (frozen wild berry mix)

Instructions

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

with buttermilk

Preheat oven to 175°C (350°F). Whisk together the sugar, vanilla sugar, and eggs until fluffy, then slowly add the oil and buttermilk. Mix the flour with the baking powder and stir in. Then carefully fold in the frozen fruit and divide the batter between two muffin trays (in paper baking cups). Bake both trays at 175°C (350°F) for about 25-30 minutes (I always find the bottom one takes a little longer). If in doubt, do a skewer test. Let rest in the trays for 5 minutes after baking. If desired, dust the muffins with powdered sugar or serve with whipped cream before serving. Makes 24 muffins. We like them best on their own—nicely fruity, moist, sweet, and with a hint of acidity.