Ingredients
- 1 g Fresh cranberries
- 100 g All-purpose flour
- 1 g Cane sugar
- 100 ml Buttermilk
- 5 g Baking powder
- 1 g Salt
- 1 g Cinnamon
- 5 ml Vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a mixing bowl, combine the all-purpose flour, baking powder, salt, and cinnamon.
- In another bowl, mix together the buttermilk, cane sugar, and vanilla extract until well combined.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the fresh cranberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack.