Spiced Lingonberry Muffins
recipe

A delightful blend of gingerbread flavors and the tartness of lingonberries, perfect for cozy fall coffee moments!
Preparation Time: 30 min
Serving Size: 12 muffins

Ingredients

- 1 cup gingerbread cookies, crushed
- 1 cup sugar
- About 1 container (250g) of cottage cheese
- 2 eggs
- 1 teaspoon baking powder
- 3 cups frozen lingonberries
- 1 cup rye bran
- 100g margarine, melted
- 2 cups all-purpose flour
- 1 teaspoon cinnamon

Instructions

1. Crush the gingerbread cookies into small crumbs.
2. In a bowl, mix the crushed cookies with all the dry ingredients, then add the frozen lingonberries.
3. Melt the margarine and let it cool slightly.
4. In another bowl, whisk the eggs and sugar until fluffy. Add the cottage cheese and melted margarine to the mixture.
5. Gently combine the wet ingredients with the dry ingredients, mixing until just combined.
6. Divide the batter into muffin cups and bake at 200°C (390°F) for about 15-20 minutes or until the muffins are golden brown and fully cooked.

Nutritional Information (per muffin)

- Energy: 180 kcal
- Protein: 3 g
- Fat: 7 g
- Carbohydrates: 26 g
- Fiber: 2 g

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