Click on the image, above to submit to Pinterest.

Sanddorn-Muffin (Sea-buckthorn Muffins)

Sanddorn-Muffin (Sea-buckthorn Muffins) is a traditional German recipe for a classic muffin flavoured with sea-buckthorn berry syrup. The full recipe is presented here and I hope you enjoy this classic German version of: Sea-buckthorn Muffins (Sanddorn-Muffin).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12

Rating: 4.5 star rating

Tags : Wild FoodBaking RecipesCake RecipesGermany Recipes


Ingredients:

250g whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
2 tbsp cornflour (cornstarch)
100g dark brown sugar
50g ground almonds
150ml Sea-buckthorn Berry Syrup
80ml milk
1 tbsp vegetable oil
Sea-buckthorn Jam, to serve

Method:

Combine the flour, baking powder, baking soda, salt and cornflour in a bowl then mix in the sugar and ground almonds.

In a separate bowl combine the sea-buckthorn berry syrup, milk and vegetable oil. Whisk to combine then add to the dry ingredients and mix well (but, as with all muffin mixes do not over-mix).

Grease the wells of a muffin thin then pour the batter into them, filling no more than 3/4 full. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until nicely risen and golden brown and a skewer inserted into the centre of a cake emerges cleanly.

Allow the muffins to cool in the tin then serve warm topped with a spoonful of sea-buckthorn jam.