Vanilla Muffins with Cranberries
Baking and Desserts | French cuisine
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
This recipe yields 6 medium-sized muffins. You can use frozen cranberries, or fresh ones for a tarter flavor; dried cranberries will make the filling sweeter. If you substitute the flour with whole wheat flour, the muffins will have a spicier taste. It's best to knead the dough with a wooden spoon. When checking the muffins for doneness, only slightly open the oven, but it's better to look through the window. You can check if they are ready by gently pressing on the muffins—they should spring back. You can decorate the muffins with white chocolate shavings, which pair well with cranberries.
Ingredients
- Egg white - 2 pieces
- Wheat Flour - 5.3 oz
- Milk - 1 fl oz
- Sugar - 5.3 oz
- Butter - 2.8 oz
- Cranberry - 5.3 oz
- Vanillin - 1 teaspoon
- Powdered Sugar - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Beat the softened butter at room temperature well with sugar and vanillin (using a regular mixer or a mixer with whisk attachments) until you achieve a fluffy homogeneous mass.
Step 3
Add the milk and eggs to the mixture. Stir well.
Step 4
Add the flour and baking powder. Knead the dough.
Step 5
Fold the berries into the dough.
Step 6
Use non-stick muffin pans, placing paper or silicone liners in each compartment. Fill the liners with the dough, leaving some space, about 2/3 full (the dough will rise).
Step 7
Bake for 20 minutes (depending on your oven's characteristics).
Step 8
Transfer the muffins to a prepared surface (like a cooling rack) to cool. Dust with powdered sugar.
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