Fluffy Cranberry-Orange Muffin Tops

Name: Fluffy Cranberry-Orange Muffin Tops Serves 2 | with Whipped Cream Cheese and Fresh Fruit Salad
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1.5 tasse(s) Farine tout usage; 1 pièce(s) Orange; 56 g Canneberges séchées; 3 cc Poudre à pâte; ½ tasse(s) Sucre blanc; 1 pièce(s) Miel; 237 ml Crème; 2 pièce(s) Fromage à la crème; 1 pièce(s) Kiwi; 170 g Raisins rouges; 1 pièce(s) Œuf; 1 pièce(s) Pomme Gala; 6 cs Beurre non salé*; ½ cc Sel*; 2 cs Lait*

Serves 2 | with Whipped Cream Cheese and Fresh Fruit Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Whats's better than the fragrant smell of freshly baked muffins wafting through your kitchen? Eating just the muffin tops of course! Filled with tart orange zest and sweet cranberries these mouthwatering, golden tops are always a brunch favourite!

Allergènes:

Blé

•Lait

•Oeuf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson15 minutes

DifficultéMoyen

Ingrédients

/ sert 2 personnes

1.5 tasse(s)

Farine tout usage

1 pièce(s)

Orange

56 g

Canneberges séchées

3 cc

Poudre à pâte

½ tasse(s)

Sucre blanc

1 pièce(s)

Miel

237 ml

Crème

2 pièce(s)

Fromage à la crème

1 pièce(s)

Kiwi

170 g

Raisins rouges

1 pièce(s)

Œuf

1 pièce(s)

Pomme Gala

Pas inclus dans votre livraison

6 cs

Beurre non salé*

½ cc

Sel*

2 cs

Lait*

Informations nutritionnelles

Énergie (kcal)1660 kcal

Graisses91 g

dont saturés55 g

Glucides195 g

dont sucres110 g

Fibres10 g

Protéines22 g

Cholestérol350 mg

Sel1810 mg

Gras Trans2.5 g

Potassium700 mg

Calcium550 mg

Fer5.5 mg

Ustensiles

•Papier sulfurisé

•Zesteur

•Plaque de cuisson

•Grand bol

•Fouet

•Bol à mélanger, moyen

•Petit bol

•Passoire

•Pinceau à pâtisserie en silicone

•Râpe à 4 côtés

Instructions

Prepare a parchment-lined baking sheet.
Zest orange.
Add dried cranberries and enough warm water to cover by 1/2-inch to a small bowl. Set aside.
Whisk together flour, 2 tsp baking powder, 3 tbsp sugar and 1/2 tsp salt in a large bowl.
Whisk together three-quarters of the cream, egg, orange zest and 2 tsp honey in a medium bowl.

Remove butter from the freezer, then, using the largest side of a box grater, grate butter.
Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
Drain cranberries. Add cream mixture and cranberries to the large bowl with butter and flour. Stir gently until combined.
Using two large spoons, scoop batter onto the prepared baking sheet in 6 large mounds.
Brush 2 tbsp milk onto muffin tops, then sprinkle 1/2 tsp sugar over each muffin top.
Bake muffin tops in the middle of the oven until golden-brown, 15-18 min.

Meanwhile, juice half the orange. Cut remaining orange into segments.
Halve grapes.
Halve, peel, then cut kiwi into 1/2-inch half moons.
Core, then cut apple into 1/2-inch pieces.
Whisk together orange juice and remaining honey in a large bowl. Add orange segments, grapes, apples and kiwis, then toss to combine.

Add cream cheese, remaining cream and 1 tsp sugar to a medium bowl. Using an electric mixer or whisk, beat until stiff peaks form, 1-2 min. Transfer whipped cream cheese mixture to a small dish.
Divide cranberry-orange muffin tops and fruit salad between plates.
Serve whipped cream cheese on the side.