Fresh cranberries are a rare fruit for me… I always wonder how to use it. But now I found the perfect way. These muffins are moist and fluffy, they contain no dairy and are pleasantly sour. And they are also so easy to make.
I always make 6 muffins only and I can use the airfryer to do that: much faster, less heat waste. But if you use the conventional oven, add additional 20 C and 5 min to your baking.
Cranberries muffins
Servings: 6
Airfryer baking time: 3 min at 200 C and 10-12 min at 160 C
Difficulty: easy
Ingredients
- 125 g flour
- 50 g of sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda (optional)
- a pinch of salt
- 80 g of plant based milk
- 1 egg
- 50 g of sunflower oil
- vanilla essence
- fresh cranberries
Directions
- Mix in the 125 g of flour with 50 g of sugar. Add the 1 teaspoon of baking powder and the 1/4 teaspoon of baking soda, a pinch of salt and mix well.
- Now the liquids: 80 g of oatmilk, 1 egg, 50 g of sunflower oil and vanilla essence.
- Mix well for a few min so that the sugar melts.
- Add the cranberries. I chop the bigger ones and leave whole the smaller.
- Scoop them into muffin shapes, it will be quite liquidy.
- Bake in the airfryer for 3 min at 200 C and then for 10-12 min at 160 C or until a toothpick comes out clean.
