Cranberry muffins with almond petals.

Very tasty, soft, porous, with acidity.

We need:
3 eggs
3/4 cup sugar (for fans to reduce the number of sugar as I — in this case it is not necessary!)
1 cup sour cream
0.5 cups of condensed milk
1 teaspoon baking powder without slides
a pinch of fine salt
2.5 cups flour
1.5 cups of frozen cranberries
2 tablespoons almond petals

Eggs with an electric mixer, beat the sugar into a thick foam, then add the sour cream with condensed milk and whisk again. Pour baking powder, salt and a cup of flour, stir again until the mixer is possible. Then add the remaining flour and mix until smooth, has a spoon.
Cranberries can be thawed and drained juice. I personally do not thawed only sprinkled a half tablespoon of flour and stir. Then the berries gently intervene in the dough to make it on it more or less evenly distributed.
The oven heats up to 180 degrees.
Put the dough into the molds 2/3 volume, sprinkle with almond petals. Bake 12-15 minutes until light browning. I bake 10 minutes in the top-bottom, then turn on air cooling.


Bon Appetit!

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