Mini Cranberry And Hazelnut Loaves - cooking recipe

Ingredients

12 tbsp (1 1/2 sticks) butter, at room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
3 None eggs
1 cup flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 cup milk
1/2 cup dried sweetened cranberries
1/2 cup raisins
1/2 cup ground hazelnuts
None None FOR THE WHIPPED LEMON BUTTER
3 tbsp butter, at room temperature
1/2 cup powdered sugar
1 tsp finely grated lemon peel
2 tsp lemon juice

Preparation

Preheat the oven to 325\u00b0F. Grease an 8-loaf mini loaf pan. Line bottom and long sides with parchment paper, extending paper at long sides for handles.
Beat butter, sugar and vanilla in large bowl with an electric mixer until fluffy. Add eggs, one by one, beating well after each addition. Sift flour, baking powder and cinnamon into medium bowl. Fold into batter. Stir in milk, cranberries, raisins and ground hazelnuts. Spoon evenly into prepared pan; smooth tops.
Bake for 20-25 mins or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the lemon butter, beat all ingredients in a medium bowl with electric mixer until pale and creamy. Serve loaves with lemon butter.