Buttermilk muffins with cranberries

Name: Buttermilk muffins with cranberries
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 175 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 7-10 Tbsp zest and juice of 1 lime; 300 g Flour; 1 package Baking Powder; 75 ml Buttermilk; 175 g Cranberries; 100 g Icing sugar; 7-10 Tbsp Mint; 12 Paper baking cups; 7-10 Tbsp Disposable piping bag

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

175 g Butter or margarine
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
7-10 Tbsp zest and juice of 1 lime
300 g Flour
1 package Baking Powder
75 ml Buttermilk
175 g Cranberries
100 g Icing sugar
7-10 Tbsp Mint
12 Paper baking cups
7-10 Tbsp Disposable piping bag

Directions

1
Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in lime zest and juice. Mix flour and baking powder and stir in alternately with 50 ml buttermilk briefly, add 125 g cranberries. Line 12 wells of a muffin tin with one paper baking tin each. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Remove from the oven and leave to rest in the form for approx. 10 minutes. Remove and let cool on a cake rack. Mix icing sugar and 25 ml buttermilk to a thick icing. Pour the icing into a small piping bag and cut off a small tip. Spray a circle on each muffin and let it dry. Cut 50 g cranberries into pieces. Sprinkle the muffins with the cranberries and decorate with mint leaves
3
Waiting time 1 hour