- For the muffins
- 250 grams Pastry flour
- 50 grams blanched, ground almonds
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ small bottle Butter Vanilla emulsion
- 2 Eggs
- 100 grams Sugar
- 1 packet Vanilla sugar
- 8 milliliters Vegetable oil
- 300 grams Whipping cream
- For decorating and for baking
- 150 grams cranberries ((dried0)
- 1 Muffin tin (12 wells)
- Butter (for greasing)
- Sliced almonds
Mix the flour, almonds, cranberries, baking powder and baking soda in a bowl.
In another bowl, beat the eggs and vanilla flavor. Add the sugar, vanilla sugar, oil and creme fraiche and mix well. Add the flour mixture to the egg mixture and stir just enough to moisten the dry ingredients.
Grease the muffin tin.
Fill the muffin tin with the batter then top each muffin with 3-5 sliced almonds and press gently. Bake in a preheated oven (180°C, approximately 350°F) for about 25-30 minutes. Remove from the oven, let cool for a few minutes in the tin, then release the muffins from the pan and cool completely before serving.