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Friday, April 13, 2018

Berry-Orange Coffee Cakes


Makes: 15 servings
Serving Size: 1 muffin
Prep: 25 mins
Bake: 20 mins to 25 mins 350°F
Cool: 5 mins

2 cups/250g all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
1/3 cup/76g butter, softened
1/4 teaspoon salt
½ cup/100g packed brown sugar
½ cup/113g granulated sugar
1 cup/248g whole-milk ricotta cheese
1 egg
1 tablespoon finely shredded orange peel
1 tablespoon orange juice
½ teaspoon vanilla
1 ½ cups fresh cranberries, coarsely chopped
2 tablespoons finely chopped crystallized ginger

1 cup/140g powdered sugar
1 tablespoon orange juice
½ teaspoon vanilla
2 tablespoons/28.4g butter, melted
½ teaspoon finely shredded orange peel
½ cup/63g walnuts, toasted and chopped

Preheat oven to 350 degrees F. Grease fifteen 2 1/2-inch muffin cups. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice, and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on the glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.
Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pan on rack 5 minutes. Remove from pan; cool slightly on a rack.

Nutrition Facts (Berry-Orange Coffee Cakes)
Per serving: 268 kcal cal., 11 g fat (5 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 36 mg chol., 169 mg sodium, 39 g carb., 1 g fiber, 24 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet 

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