Kamut Cranberry Muffins with Almonds

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Kamut Cranberry Muffins with Almonds
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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
12
Ingredients
320 grams Cranberry (frozen, or fresh cranberries)
liter milk
3 packets Vanilla sugar
250 grams Kamut (wheat variety from Egypt, visit the health food store)
2 teaspoons Baking powder
120 grams sugar
1 egg
50 grams butter
2 tablespoons slivered almonds
12 well- Muffin tin (or 12 paper baking cups)
How healthy are the main ingredients?
Cranberrysugaregg

Preparation steps

1.

Add 5 tablespoons milk to a small pan and bring to a boil with the vanilla sugar. Add cranberries and cook for 5 minutes on low heat.

2.

Mix the kamut flour with baking powder, and mix with sugar, egg, soft butter and the remaining milk. Mix the cooled cranberries along with the liquid into the flour mixture.

Line the wells of a muffin tin with paper baking cups and divide the batter equally into each baking cup. Sprinkle with almond slivers and bake in a preheated oven at 175°C (fan: 155°C, gas mark 2) (approximately 350°F) for about 25-30 minutes.

Serve the muffins in paper cases.