- flour - 2 Cups
- baking powder - 1 1/2 teaspoons
- salt - 1 teaspoon
- millet - 1/2 cup
- cranberries - 2 Cups
- 1/2 cup butter
- sugar - 1 1/4 Cups
- Big Eggs - 2 Pieces
- extract of vanilla - 1 teaspoon
- milk - 1/2 cup
Preheat the oven to 175gradusov. Lubricate the baking dish with 12 compartments, set aside. In a small bowl, mix together the flour, baking powder, salt and millet. Stir cranberries in a bowl with about 2 teaspoons of flour mixture, set aside. In a bowl, mix the butter and sugar with an electric mixer at medium speed for about 3 minutes. Add eggs, one at a time, whisking after each addition. Add the vanilla. Reduce the speed and gradually add a mixture of flour. Add milk and mix, but do not whisk. Add the cranberry and stir. Divide the dough evenly between 12 compartments of the baking dish. Bake until golden brown, about 30 minutes. Leave to cool in the form of 10 minutes. Remove from mold and allow to cool completely. Serve muffins warm or at room temperature.
Servings: 12