Breakfast muffins 6 times different: Cranberry-Walnut

Name: Breakfast muffins 6 times different: Cranberry-Walnut
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 75 g Walnut kernel halves; 200 g Flour; 50 g crunchy oats; 40 g dried cranberries; 2 1/2 TSP. Baking Powder; 2 Eggs (size M); 150 g Sugar; 1 pinch Salt; 7-10 Tbsp scraped pulp from 1 vanilla pod; 8 TABLESPOONS Oil; 2-3 TABLESPOONS Orange juice; 175 ml Milk; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Mint and possibly fresh cranberries; 12 Paper baking cups

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

75 g Walnut kernel halves
200 g Flour
50 g crunchy oats
40 g dried cranberries
2 1/2 TSP. Baking Powder
2 Eggs (size M)
150 g Sugar
1 pinch Salt
7-10 Tbsp scraped pulp from 1 vanilla pod
8 TABLESPOONS Oil
2-3 TABLESPOONS Orange juice
175 ml Milk
3 TABLESPOONS Apricot Jam
7-10 Tbsp Mint and possibly fresh cranberries
12 Paper baking cups

Directions

1
Coarsely chop the nuts, except for a few for decoration. Line the recesses of a muffin tray (12 troughs) with paper baking cups. Mix flour, oat flakes, cranberries and baking powder well in a bowl. Lightly whisk the eggs. Add sugar, salt, vanilla pulp, oil, orange juice and milk and mix. Stir in flour mixture
2
Spread the dough in the troughs and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Take out, place on a cake rack. Leave to rest in the mould for approx. 10 minutes. Lift the muffins out of the trough and let them cool down
3
Stir the jam and 4 tablespoons of water in a pot until smooth, bring to the boil, remove from the heat, allow to cool slightly, spread on muffins. Decorate with remaining walnuts, mint and possibly fresh cranberries
4
Waiting time approx. 45 minutes