Tuesday, September 17, 2019
Partridgeberry Orange Muffins
Partridgeberry Orange Muffins
For the Muffins
2 ½ cups flour
¾ cup white sugar
4 teaspoons baking powder
½ tsp salt 1/3 cup vegetable oil
Zest of one large orange or 2 small
1/3 cup sour cream
1 cup milk
2 eggs
1 tsp vanilla extract
2 cups fresh or frozen partridgeberries or small cranberries
For the Cinnamon Glaze
1 cup icing sugar
1 tsp ground cinnamon
1-2 tbsp milk
To make the muffins
In a large bowl sift together the flour, sugar baking powder and salt.
In a separate bowl whisk together the oil, orange zest, sour cream,milk, eggs and vanilla until well combined.
Add the mixture to the dry ingredients and fold in well.
During the last few turns of folding add the berries.
Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients.
Spoon batter into greased or paper lined muffin tins
Bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked.
Cool on a wire rack.
For the Cinnamon Glaze
Sift together the icing sugar and cinnamon.
Add enough milk to bring the glaze to a thick but pourable consistency.
Drizzle over baked cooled muffins. They can still be a little warm if you prefer.
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