Yesterday I came across some cool muffin paper cups and immediately wanted to try them out. The only problem is that the cups were kinda enormous so I had to double the measurments for muffins. Usually, when I make dozen muffins we eat them like they are dozen truffles. So, I hoped that these gigantic muffins would last longer. Boy, was I wrong... :)
I had some cranberries and walnuts and decided to experiment with this combo for the first time. My niece tried them and said that these are the best muffins she ever tried. And she knows her muffins... :)
Ingredients (for 12 gigantic muffin cups "6,2 X 5,2 cm" or 24 normal size ones "6 X 2,8 cm")
4 1/2 cups flour
1 cup ground walnuts
3 cups milk
1 cup sunflower oil
1 1/2 cups sugar
1/2 tsp vanilin sugar
1 tsp vanilla extract
5 g baking powder
1/2 tsp soda bicarbonate
1 cup cranberries (or more)
Combine all dry ingredients: flour, sugar, walnuts, vanilin sugar, baking powder and soda. In another bowl, combine wet ingredients: eggs, milk, oil, vanilla extract and slightly whisk them. Combine dry and wet ingredients, add cranberries and stir with a wooden spoon just until combined.
Pour into 12 paper cups placed in muffin pan. Bake on 180 degrees C or 350 F until a toothpick inserted in center comes out clean.
I only regret that I didn`t have enough cranberries (I put maybe a handful) so that`s why I wrote that you should put 1 cup or more. They give a lovely contrast to the sweetness of the muffins with walnuts.
Trust me when I say, they are better the next day if you can withhold yourself from eating them immediately.