Brombeer-Hafer-Kleie-Muffins
Die Brombeeren und Haferkleie machen dies zu einem ballaststoffreichen Snack.
Quelle: Alltagsessen, Juli / August 2012
Gesamtzeit
Vorbereitung
Ausbeute
Zutaten
Richtungen
Kochs Notizen
In einem luftdichten Behälter bis zu 3 Tage aufbewahren.
Erick
27.04.2023 @ 05:47
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the given text in German to English.
“The blackberries and oat bran make this a fiber-rich snack. Source: Everyday Food, July / August 2012 45 minutes 20 minutes Makes 12 Total time Preparation Yield Ingredients 1 1/2 cups all-purpose flour (scooped and leveled) 2/3 cup oat bran 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 6 tablespoons unsalted butter, room temperature 1/2 cup plus 1 tablespoon sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup buttermilk 1 1/2 cups chopped blackberries Directions 1. Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt. 2. In a large bowl, with a mixer, beat butter and 1/2 cup sugar until light and fluffy, about 6 minutes. Stir in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk, and beat until combined. Fold in blackberries. 3. Divide batter among muffin cups and sprinkle with 1 tablespoon sugar. Bake until a toothpick inserted in center of a muffin comes out with moist crumbs attached, 20 to 25 minutes, rotating pan halfway through. Cool 5 minutes in pan on a wire rack, then remove muffins from pan and cool completely on rack. Cooks Notes Store in an airtight container for up to 3 days.”