Kamut Cranberry Muffins with Almonds
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.
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.