Cranberry and vanilla muffins with honey yoghurt

Cranberry and vanilla muffins with honey yoghurt

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Oliver Brachat

Ingredients:

Makes 12
Dough:
2
eggs (medium)
60
g icing sugar
2
tsp Alnatura acacia honey
*
Seeds from one Alnatura Bourbon vanilla pod
80
ml Alnatura sunflower oil
300
g Alnatura wholemeal wheat flour
2
heaped tsp Alnatura cream of tartar baking powder
170
ml Alnatura long-life alpine milk, 3.5%
200
g Alnatura cranberries
*
Icing sugar for dusting
Honey-yoghurt:
200
g creamy Greek yoghurt
1
-2 tbsp Alnatura lemon juice
2
-3 tsp Alnatura acacia honey
12-cup muffin tin
12 paper cases or fat for greasing the tin

Preheat the oven to 180 °C (fan oven 160 °C).

Put a paper case in each cup of the muffin tin or grease the cups.

Beat the eggs with the icing sugar, honey, vanilla seeds and oil until foamy.

Mix the flour and baking powder and stir in gradually with the milk to form a smooth batter.

Finally stir in the cranberries.

Spoon the batter into the muffin cups.

Cook the muffins in the oven on the middle shelf for about 25 minutes until golden-brown.

Cool briefly on a wire rack and then turn out of the tin.

Sprinkle with a little icing sugar if you wish.

Stir the lemon juice and honey into the yoghurt until smooth and serve with the muffins while they are still warm.

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