Cranberry muffins are a treat for the whole family. The dough is airy, fragrant and originally combined with cranberries.
- 4 eggs,
- 1, 5 Art. flour,
- 1 tbsp. Sahara,
- 100 g butter,
- 1 tsp baking powder,
- 200 gr. cranberries,
- vanillin.
For fondant
- 1/2 tbsp. water,
- 1 tbsp. Sahara.
Beat the eggs with a blender or mixer until foam forms, then add sugar and beat for another 5 minutes. Add soft butter and beat more. Sift the flour through a sieve and combine with baking powder and vanilla. Pour the flour into the egg mixture and stir until a thick, homogeneous dough without lumps is obtained.
Sort the cranberries, rinse, dry (you can use frozen berries). Combine the cranberries with the dough and mix well. Grease an ovenproof dish with butter and put the dough into it. In a preheated oven to 180 degrees, send the form for 30 minutes.
In the meantime, prepare the fondant: boil the sugar with water until a plastic consistency. Remove from heat and cool. Then beat with a mixer until smooth.
Put the finished cake on a dish, cool slightly, cover with fondant and let it freeze completely.
