Easter muffins with cranberries
Description
The baking is simple and quick. Another advantage of yeast-free baked goods is the speed of preparation. You won't have to waste time waiting for the dough to rise; the cupcakes go straight into the oven right after mixing. Take a look,
Instructions
- 1
Step 1
Prepare the necessary ingredients. Take the butter out of the refrigerator in advance so it can soften. Sift the flour. Soak the cranberries in warm water for 15 minutes, drain through a sieve, then cover with brandy and let steep for 30 minutes. Dry them with a paper towel. It's best to prepare the cranberries before starting to bake the cakes.
- 2
Step 2
Preheat the oven to 180°C. Beat the eggs with sugar, vanilla, and salt until fluffy and white. Gradually add the softened butter, 1 tablespoon at a time, mixing until smooth after each addition.
- 3
Step 3
Gradually add the flour, mixing with a spatula from the bottom up. Beat the egg white until stiff peaks form. Add to the batter and gently mix with a spatula.
- 4
Step 4
Add the cranberries, mix well.
- 5
Step 5
Place the dough into silicone molds, filling them up to 2/3 of their volume. Sprinkle almond flakes on top.
- 6
Step 6
Bake in a preheated oven for 20-25 minutes, or until a toothpick comes out clean. Adjust according to your oven. Let the cupcakes cool. Optionally, dust with powdered sugar.
- 7
Step 7
Remove from the oven and serve warm or cooled.