INGREDIENTS:

100 ml oil

500 ml oat milk

150 g brown sugar

450 g flour (can use high gluten or whole wheat, or a mixture of both)

2 packages vanilla sugar

2 packages baking powder

grated zest of half organic lemon

sour cherry compote

chocolate pieces (optional)

PREPARATION:

Preheat the oven to 175°C. Mix all the liquid ingredients with the sugar. The ingredients should be room temperature. Mix all the dry ingredients and combine with the liquid. Half fill 12 muffin cups and press four sour cherries into each. Bake for 20 minutes.

Photo: Maja Sokolean
Cooked by: Anita Euschen

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