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Sea buckthorn muffins

The recipe for these sea buckthorn muffins was developed by Lisbeth Hjertebjerg and there is sea buckthorn jam inside and sea buckthorn glaze on top, it's a wonderful combination.

Sea buckthorn muffins

You will need:

For approx. 15 pcs.


  • 75 g of butter
  • 3 eggs
  • 175 g of sugar
  • 175 g Wheat flour
  • 3 tsp. baking soda
  • 2 1/4 dl milk
  • 0.5 dl 100% sea buckthorn juice
  • Sea buckthorn jam for filling

Here's how you do it:

  • Melt the butter and let it cool slightly.
  • Beat the eggs and sugar until fluffy, and add the cooled butter.
  • Mix flour, baking powder and milk into the dough.
  • Fill 15 large paper muffin tins 2⁄3 full and fill the center of the dough with a piping bag of sea buckthorn jam
  • Bake them at 200ºC for 20 minutes.
  • Let the cakes cool on a wire rack. Arrange the cakes on a plate and sprinkle with with icing sugar and seasonal flowers, or make a glaze of icing sugar and sea buckthorn juice.

A good tip: Spice up your muffins with pieces of white or dark chocolate. Turn them around in the dough just before the dough is put into molds.