- 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. Mix with finely grated orange peel. Slowly beat with melted butter. Add half the sour cream, stir and add the remaining sour cream. Add the flour mixture and mix with a spatula. Add the cranberries and gently mix until the berries are evenly distributed (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 light 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