Ingredients
- 125 g flour
- 2 tbs oats
- 1 ts baking soda
- 1/2 ts cinnamon
- 1 knife tip ground cloves
- 30 g chopped pecans or walnuts
- 50 g chopped chocolate
- 30 g dried cranberries
- 50 g butter, softened
- 50 g brown sugar
- 1 package vanilla sugar
- 1 egg
- 100 ml milk
Preparation
1. Mix all the dry ingredients from the flour up to and including the cranberries.
2. Beat butter and sugar until creamy, then mix in the vanilla sugar and egg. Briefly stir in the flour mixture along with the milk.
3. Fill into six prepared muffin cups (approx. 50 ml each) and place inside a Softiera insert. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, place the Softiera insert with the muffin cups in the pot, cover with the lid, and bake first for approx. 15 minutes.
4. Put the pot on inverted lid, place Navigenio overhead and switch to low level, bake for approx. 7 minutes, until pale brown.
5. Let the muffins cool and decorate as desired.
This recipe has been tested and approved by AMC.
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