Saturday, December 28, 2013

Orange and Cranberry Muffins

I've got one more for you before this year ends! I hope you had a few relaxing days and a happy feast with your loved ones. After having spent two days with my family, I came home again on the 26th - only to bake a batch of muffins and to head over to Evelyn where I spent a wonderful afternoon/evening with her and her two lovely sisters, sitting on her cozy sofa, chatting, watching movies, cooking and eating together. Our very diverse TV program: First, we watched a documentary about the Klitschko brothers which we thought is extremely well done and very insightful. We all totally agreed that, after having seen this movie, you almost can't help but fall in love with those two big guys just a teeny tiny bit, whether you like boxing or not. Second, we watched Julie & Julia which is a movie very dear to my heart. Meryl Streep as Julia Child is just plain fantastic! Definitely a movie for all the foodies out there - but not just for them.

Well, guys, this is it - I'm going to take a little break from baking (it's probably not going to take that long) and see you in 2014! And now, guess what, guess what?! I'm going to take my very first ballet lesson! I've been dreaming of doing that for ages, but the thought that I'm much too tall for this has kept me from it so far. But I've decided that it's time to go for it now - so I'm going to dance my way into 2014. Wishing you guys a good start! Love, Katrin

(slightly adapted from my good old Piece of Cake by Leila Lindholm)

for 12 muffins:
100g butter
200ml milk
zest of one lemon
zest of two oranges
2 eggs
120g sugar
1 teaspoon vanilla sugar or vanilla extract
240g flour
2 teaspoons baking powder
1 pinch of salt
100g dried cranberries

Preheat the oven to 200°C and line muffin tray with paper cases.

Melt the butter in a small saucepan. Then, add milk and lemon and orange zest. Set aside and let cool a little.

In a large bowl, beat eggs, sugar and vanilla sugar with an electric hand mixer until light and fluffy. Add the lukewarm milk mixture. 

Sift together flour, baking powder and salt and add to your dough. Mix until well incorporated but don't overdo it. Add the cranberries, mix again.

Fill the dough into your muffin cases (only until they are filled to about two thirds) and bake for about 25 minutes. Check with a wooden skewer whether they are done.

Let cool in the pan for a few minutes. Then, release the muffins and let cool on a wire rack.

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