Orange-Patridgeberry Muffins with Cinnamon Glaze
In a large bowl, sift together:
2 ½ cups flour
¾ cup white sugar
4 teaspoons baking powder
½ tsp salt
In a separate bowl whisk together until well combined
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
Add the mixture to the dry ingredients and fold in well. During the last few turns of folding add:
1 1/2 cups fresh or frozen partridgeberries
2 ½ cups flour
¾ cup white sugar
4 teaspoons baking powder
½ tsp salt
In a separate bowl whisk together until well combined
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
Add the mixture to the dry ingredients and fold in well. During the last few turns of folding add:
1 1/2 cups fresh or frozen partridgeberries
Mix only enough to incorporate the dry ingredients.
Spoon batter into greased or paper lined
muffin tins, and bake at 350 degrees F for
20 minutes.
Cool on a wire rack. Makes 12 large muffins.
===============
Cool on a wire rack. Makes 12 large muffins.
===============
Cinnamon Glaze
1 cup icing sugar
1 tsp ground cinnamon
1-2 tbsp milk
Sift together the icing sugar and cinnamon. Add enough milk to bring the glaze
to a thick but pourable consistency. Drizzle over baked muffins.
Cheers
:o)
