Juicy cranberry orange muffins
I lean out the window and dare the following prophecy: This year will be the year of breakfast! At least with me. So far, I'm actually a breakfast mustache. In the morning I just do not like to eat, I just want coffee and out of the house. Only then between 10-11 clock I then müsli my cereal at the office desk. At the weekend, however, I give gas and love a large, extensive breakfast. Last week's French toast is ahead of the cranberry orange muffins I brought you this week.
It's also significant that at the moment I'm really on a sweet breakfast. Usually I like cheese sandwiches, eggs with bacon. Sausages for breakfast? No problem! What could be nicer than a full English breakfast with sausages, bacon and hearty scrambled eggs? Nice with baked beans, tomatoes and a hefty stilton or cheddar. But such a trip to the USA can really spoil you: muffins, bagels, raisin bread, cinnamon swirl bread, french toast, pancakes ... At some point I fell asleep and ordered sweet breakfast and I can not get over it now.
Already last year I said that I would like to bake more muffins. Simple, simple, delicious muffins. And that's where the recipe for the Cranberry Citrus Muffins from Kitchen Confidante came in handy. Still there are fresh cranberries, which I absolutely wanted to cook. Pure, I find them inedible sour, but in sweet muffins they are just right! And so I converted the recipe and made cranberry orange muffins out of it. The perfect winter muffins with wonderful aromas of sour cranberries and oranges. I am absolutely thrilled with the muffins: They are lightning fast together, fast baked and eaten about as fast. They not only fit into a sweet breakfast, but of course also great in the office or for afternoon coffee. Have fun baking!
Cranberry Orange Muffins
- 2 organic oranges
- 125 g of soft butter
- 100 g of sugar
- 2 eggs
- 200 g of flour
- 1 teaspoon tartar baking powder
- 1 pinch of salt
- 100 g sour cream
- 125 g fresh cranberries
Clean the oranges thoroughly, wash and dry.Thoroughly stir in the two eggs.
Thoroughly wash, dry and halve the cranberries. Lift with a wooden spoon under the dough.
Distribute the dough evenly on the molds and bake on the bottom rail in a preheated oven for about 20-25 minutes. Then remove from the oven and let cool on a wire rack. The muffins are kept airtight for a few days in the refrigerator or at room temperature.