Lingonberries and pears – a ingenious combination. Tastes like autumn, like nature, simply delicious. These muffins are the real juicy ones out there! That’s why they need to get baked a bit longer.

INGREDIENTS (for 12 pcs)

• 200 g spelt flour
• 100 g brown sugar
• 17 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
• a dash of salt
• 100 ml sunflower oil
• 6 tablespoons soy-yoghurt without sugar
• 100 ml soy milk without sugar
• 200 ml sparkling mineral water
• 2 pears
• 12 tablespoons wild lingonberries (jam from the glass)

PREPARATION

• preheat the oven to 180° C
• mix the dry ingredients in a bowl
• mix in all the liquid ingredients little by little
• peel the pears. Remove the core. Cut the flesh in very little pieces and stir them in the dough.
• Put paper forms in a muffin plate
• Fill 2 tablespoons dough in each muffin form.
• Put 1 tablespoon lingonberries onto it and 1 tablespoon dough over that.
• Bake them for 25 – 30 minutes (test for doneness with a toothpick )
• let them cool down
• optional: decorate them with powdered sugar