/ / Recipe Orange muffins with cranberries

Orange muffin with cranberry recipe

  • Flour - 2 Cups
  • Baking powder - 1 st. a spoon
  • Salt - 1/2 teaspoonfuls
  • Egg - 1 piece
  • Sugar - 1 glass
  • Orange peel - 1 teaspoon
  • Melted butter - 1/4 cup
  • Sour cream - 1 1/4 Cups
  • Dried cranberries - 3/4 Cups
  • Sugar - 3/4 Glass (glaze)
  • Orange peel - 1 teaspoon (glaze)
  • Orange juice - 1/4 Cups (glaze)

1. Preheat the oven to 175 degrees. Lubricate the muffin shape with 12 compartments, set aside. Mix the flour, baking powder and salt in a bowl. In a large bowl, beat the eggs with a mixer for about 20 seconds. Add the sugar and whisk until the mixture thickens. Stir with a finely grated orange peel. Slowly beat with melted butter. Add half the sour cream, stir and add the remaining sour cream. Add the flour mix and stir with a spatula. Add the cranberries and gently mix until the berries are distributed evenly (do not mix too long). 2. Divide the dough evenly between the compartments of the mold (about 2 1/2 tablespoons of dough for separation). Bake for 20-23 minutes, until lightly golden in color. Allow to cool on the counter for 5 minutes before covering the muffins with glaze. 3. To make the icing, mix 1/2 cup of sugar and orange peel in a bowl, set aside. In a small saucepan, mix the remaining sugar (1/4 cup) and orange juice, bring to a boil over medium heat. Mix from time to time until the sugar completely dissolves and the mixture becomes thick. 4. Lubricate well the muffins prepared with glaze. 5. Sprinkle with a mixture of sugar and orange peel. Serve muffins warm.

Servings: 3-4

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