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Cranberry Muffin

Breakfast35 minutes12 people100 calories
1/52/53/54/55/5 (2 votes)
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By Irene Arcas

Cranberry Muffin

The other day I had a special snack with friends to get together for Navidad and I prepared these delicious blueberry filled muffins.

It was the first time I made some muffins and I have to tell you that they came out perfect, exquisite and that everyone liked them very much. So if you have a snack or a special meeting these days, do not hesitate, here is your recipe.

The only "downside" that I would put is that it is a somewhat caloric sweet since it has cream and butter, but we already know that these days we eat more caloric foods, that we are at Christmas and that without abusing it, we can afford it.

The blueberries I have bought them dehydrated And at a very affordable price, so don't be scared when you read it that you don't need fresh blueberries.

I recommend using a special rigid mold for muffins / muffins as this will make them stay rigid and grow more upwards. If we only put the pieces of paper it is fine too, but it will not rise as much since when it begins to grow it will expand a little to the sides.

We can accompany them with a delicious Caramel Frappuccino o Irish coffee.

Cranberry Muffin

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The perfect snack for this Christmas. Fluffy muffins filled with blueberries and topped with a sugar crust. Kids will love it.

  • Irene Arcas
  • Recipe type: breakfast
  • Calories: 100
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 12 paper muffin cups
  • 180 g plain wheat flour
  • 10 g of chemical yeast (Royal type)
  • 2 eggs
  • 180 g of brown sugar (if you want you can also use white)
  • 3 tablespoons of vanilla sugar or 3 drops of vanilla essence
  • 150 g butter, softened (room temperature)
  • 200 g of cream for cooking
  • 100 g of dehydrated blueberries (we have them in hot water while we prepare the dough)
  • white sugar for dusting (optional)

Preparation

  1. We add the eggs, the vanilla and the sugar and we program 3 minutes, temperature 37º, speed 3 1/2. When the time is up, we schedule 3 more minutes at the same speed but without temperature.

  2. Add the butter and cream and blend at speed 2 a few seconds until well integrated.

  3. Add the flour and yeast and blend 6 seconds, speed 3. If it has not been mixed well, we program a few more seconds.

  4. We put the dough in a bowl and add the blueberries that we had soaked well drained. We stir with the spatula.

  5. We are filling the muffin molds up to 3/4 of their capacity.

  6. Sprinkle white sugar on top (optional).

  7. We turn the oven to 200º and when it has reached the temperature we put the muffins and lower the temperature to 190º. This way we give the dough time to rest while the oven heats up.

  8. Cook for approximately 25 minutes. To know if they are already, we prick them with the tip of a knife and if it comes out clean, we already have our muffins ready.

Notes

IMPORTANT: do not open the oven until at least 15 minutes have passed, otherwise, they will be lowered immediately.

Equivalences with TM21

table Cooking with TM31 and TM21 Mayra Fernandez Joglar1 Cordials

More information - Caramel Frappuccino o Irish coffee


Discover other recipes of: Christmas, Recipes for Kids

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