Description
Hesitated to post this recipe. The site has a similar in composition to the recipes, but still decided to share because often bake these donuts. Maybe someone will say that it is muffins or cupcakes, but they actually are more airy and the name "crumpets" to justify. It's also a good recipe for those who have stocks of pickled cranberries.
Ingredients
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Flour
250 g
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Butter
50 g
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Sugar
100 g
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Chicken egg
1 piece
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Milk
125 ml
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Leavening agent
2 tsp
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Vanilla sugar
1 pack
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Salt
1 pinch
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Cranberries
300 g
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Nuts
2 Tbsp
Cooking
Butter, sugar, vanilla sugar beat well with a mixer to obtain a light thick cream. Add the egg.
I always add a pinch of salt in any baking, or is this not a full little spoon. Salt acts as a flavor enhancer.
Flour mixed with baking powder. Sift through a sieve. Alternately with milk portions to enter to the whipped mass. If the dough will be watery, the amount of milk can be reduced (it takes me all the milk). The dough should be very thick.
The oven is heated to 175 C. I use paper bake cups and put them in the metal. Through a sieve to drain the water from cranberries to drain. Add the cranberries to the dough and spoon stir. Molds to fill to approximately 2/3 full. Surface level (can be soaked in water with your fingers ) and sprinkle with nuts.
Bake muffins 25 min. on average. Or until tender, checking with a wooden stick (as I do, as my oven requires the strictest control ) )
Here are the muffins turn out when cut. Really air?
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