I made muffins for my birthday last week and they were a winner! Incredible, like the title suggests. Fresh cranberries can often be too sour, but chopped up in these muffins - perfection!
Cranberry Orange Coffee Cakes
2 c flour
1-1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/3 c butter, softened
1/2 cup of white and brown sugar
1 cup ricotta cheese
1T. finely shredded orange peel
1 T orange juice
1/2 tsp vanilla
1 1/2 cups of fresh cranberries, chopped
2 T finely chopped crystallized ginger
1 recipe orange glaze
1/2 c walnuts toasted and chopped, optional
Preheat oven to 350 (makes 15-18 muffins).
Combine dry ingredients and 1/4 tsp salt.
Beat butter and sugars until fluffy. Beat in cheese, egg, OJ, vanilla and peel.
Stir in flour mixture until just combined.
Fold in berries and ginger.
cups 1/2 full and bake 15-20 min until toothpick comes out clean. Cool
for 5 min, then spoon on glaze. Sprinkle with nuts and more peel, if
Glaze:1 c pwd sugar, 1T OJ and 1/2 tsp vanilla. Stir in 2 T melted butter and 1/2 tsp shredded peel
I substituted sour cream for the
ricotta, added a little water to the glaze (it was way too thick) and
used one medium-large orange for the peel first then the juice in the
muffins and glaze. I also left the nuts out and just sprinkled a little
ginger in for the candied ginger.
I would highly suggest trying these. My 2-year old scarfed down two in one sitting and even Jeremy is asking for a second batch! :-) If you do, let me know what you think!