Sunday, June 2, 2019


adapted from :
yields :    16 pcs

Ingredients :

2  cups  all-purpose flour  ( +  2 teaspoon for coating fresh cranberries, if used)
1 1/2  tsp.  baking powder
1/2  tsp.  salt
2  cups  fresh cranberries  OR  1 cup  dried cranberries
1/2  cup  unsalted butter,  room temperature  (1 stick/113 gm)
1  cup  granulated sugar
2  large  eggs
2  tsp.  pure vanilla extract
Zest of 1 orange
1/2  cup  milk

Orange Glaze :

2  tbsp.  orange juice
1  cup  confectioners' sugar@icing sugar

Method :

1.  Preheat oven to 375'F/190'C.  Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.

2.  Sift together flour, baking powder and salt in a medium bowl.  Set aside.

3.  Toss together fresh cranberries and 2 teaspoon of flour to coat cranberries in a separate bowl.  Set aside.  If using dried cranberries, simply skip this step.

4.  Cream together butter and sugar until lightened in color, about 3 minutes.  Add an egg, one at a time, taking care to fully incorporate before adding the other.  Mix in vanilla extract and orange zest.

5.  Gently fold in flour mixture, alternating with milk.  Stir until just combined.  Fold in cranberries (fresh or dried) and scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full.  Bake for about 30 minutes until cooked.

6.  Prepare orange glaze topping for muffins while the muffins are baking by stirring together until well-combined.

7.  Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin.  Then, remove each muffin and drizzle with orange glaze.

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