This is one moist and soft muffin that I want to share with you. Baked these muffins last weekend for my daughter and her friend.
1 2/3 cups self-raising flour
1 tsp baking powder
1 tsp baking soda
1 cup superfine sugar
3/4 cup dried cranberries
juice and finely grated zest of 1 small orange
scant 2/3 cup milk
1/4 cup low fat plain yogurt
3/4 stick plus 1 tbsp butter, elted and cooled
2 large eggs, lightly beaten
2 tsbp confectioners sugar, sifted
1. Pre-heat the oven to 180dC. Sift the flour, baking powder and baking soda into a mixing bowl, add the superfine sugar, cranberries and orange zest, and stir well with a wooden spoon.
2. In a separate bowl, whisk together the milk, yogurt and melted butter with an electric mixer or a whisk, add the eggs and whisk again. Pour the liquid into the bowl of dry ingredients and fold in with a large metal spoon. Do not overmix. Batter should be thick and slightly lumpy. Spoon batter into the muffin cups.
3. Bake 15 to 20 mins until the muffins are done.
4. Just before the muffins are cooked, heat the orange juice with the confectioner's sugar in a small saucepan, stirring until sugar dissolved, then boil 1 min to make a syrup. Remove the muffins from the overn. Drizzle the syrup over the muffins and leave to cool.
1 2/3 cups self-raising flour
1 tsp baking powder
1 tsp baking soda
1 cup superfine sugar
3/4 cup dried cranberries
juice and finely grated zest of 1 small orange
scant 2/3 cup milk
1/4 cup low fat plain yogurt
3/4 stick plus 1 tbsp butter, elted and cooled
2 large eggs, lightly beaten
2 tsbp confectioners sugar, sifted
1. Pre-heat the oven to 180dC. Sift the flour, baking powder and baking soda into a mixing bowl, add the superfine sugar, cranberries and orange zest, and stir well with a wooden spoon.
2. In a separate bowl, whisk together the milk, yogurt and melted butter with an electric mixer or a whisk, add the eggs and whisk again. Pour the liquid into the bowl of dry ingredients and fold in with a large metal spoon. Do not overmix. Batter should be thick and slightly lumpy. Spoon batter into the muffin cups.
3. Bake 15 to 20 mins until the muffins are done.
4. Just before the muffins are cooked, heat the orange juice with the confectioner's sugar in a small saucepan, stirring until sugar dissolved, then boil 1 min to make a syrup. Remove the muffins from the overn. Drizzle the syrup over the muffins and leave to cool.
All ready to bake..
Baked and smelled wonderfull.
Look at the moistness..
Let's dig in!!
your's muffins looks so good! I very like cranberry and orange but never I ate that falvours togheter. you are wonderful mother! mhm.. yummy!
ReplyDeleteIt must be moist and tangy! Just another good collection of your recipes!
ReplyDeleteYour muffins are making me salivate. =) Orange and cranberry are definitely a good combination to work with.
ReplyDeletePlan on becoming a pastry chef? xD
A dish full of fresh flavor. Yum!
ReplyDeleteThese muffins look really moist and beautiful.
ReplyDeleteCranberry and Orange are a match baked in heaven, Jen. I can just imagine the intoxicating fragrance of your delicate muffins baking. Of course, a nibble of just one would completely send me over the top, lol...
ReplyDeleteThank you so much for sharing...
iJen I love your muffind and hope to make soon!! I have some dried cranberries in my. cupboard:)
ReplyDeleteco cute :) you've got lovely muffin cups
ReplyDelete