Delicate muffins with a pleasant creamy note and vanilla aroma. The unique sourness of cranberries is harmoniously combined with a light, sweet crumb. Pastries are perfect for a festive and family tea party, and for treating guests.
Sprinkle the cranberries with powdered sugar, mix and set aside.
Combine the sifted flour, baking powder and salt in a large bowl.
In another bowl, break the egg, add the sugar and add the vanilla paste.
Beat well until sugar dissolves.
Continuing to beat the mass at low speeds of the mixer, pour in the milk and vegetable oil.
Make a depression in the center of the dry ingredients, pour the egg-milk mixture.
Stir with a spoon only until all ingredients are combined. Add berries and gently mix the dough.
Cells forms for muffins pave paper capsules and fill test on 1 / 2 volume of.
You can use silicone molds.
Bake in a preheated 180 degree oven for 20-25 minutes (focus on your oven).
Transfer the muffins to the grill to cool.
Sprinkle the muffins with powdered sugar and decorate to your liking. I used candied cranberries.
To prepare to combine 60 g granulated sugar 60 ml water in a small saucepan. Cook over medium heat until the sugar dissolves, shaking the pan slightly from time to time. Pour the syrup into a heatproof bowl and let cool for 10 minutes. Add cranberries and gently mix. Cover the bowl with a lid or cling film and leave overnight in the refrigerator. 35 g sugar sand pour into a flat plate. Gently put the cranberries in a colander, then roll them a couple of times in the sugar. Put the candied cranberries on baking paper and let dry for an hour. It turns out a beautiful, bright decoration for festive desserts and cocktails.