Camembert and Lingonberry Muffin

Without paper liners the muffins will brown and crisp up nicely on the outside.

The smaller the cubes, the more evenly the cheese is distributed in the muffin.

Coating the cheese in flour prevents the cubes from sinking to the bottom while baking.

Stir the lingonberries in briefly so they don't break up completely and retain nice fruit pieces.

Do not overmix, otherwise the muffins become dense instead of light.

Fill the wells only about two-thirds full so the muffins can rise without overflowing.

If they brown too quickly on top, lower the temperature slightly in the final minutes or cover loosely.

Camembert and lingonberries are most aromatic when warm – ideal as a snack or for an aperitif.