Recipe of Homemade Orange and Almond Muffins with Orange Almond Syrup and a Almond and cranberry topping

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The ingredients needed to make Orange and Almond Muffins with Orange Almond Syrup and a Almond and cranberry topping:

1. Get 340 grams unsalted butter
2. Get 1 cup caster sugar
3. Prepare 6 eggs
4. Get 1 large finely grated orange zest
5. Make ready 3/4 cup ground almonds
6. Prepare 2 tbsp baking powder
7. Get 300 grams flour
8. Make ready 100 ml freshly squeezed orange juice
9. Prepare 3 tbsp olive oil
10. Take 3 freshly squeezed oranges
11. Get 1 grated zest of orange
12. Get 1/2 cup caster sugar
13. Make ready 1 tbsp vanilla essence
14. Take 2 tbsp almond essence
15. Prepare 1 handful of chopped cranberries
16. Make ready 1 handful of sliced or (finely) chopped almonds
17. Take 3 tsp cinnamon
18. Take 2 tsp ginger powder

Because the orange flavor is only in the background, there are various wonderful add-ins that go well here such as chocolate chips, blueberries, fresh or dried cranberries, raspberries, raisins, or nuts. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. I thought this recipe was going to be so easy.

Steps to make Orange and Almond Muffins with Orange Almond Syrup and a Almond and cranberry topping:

1. Grease muffin trays with baking spray
2. mix butter, sugar and 1 TSB of almond essence with electric mixer until fluffy
3. gradually add eggs, mixing well between each addition
4. add orange zest and mix well
5. add orange juice and olive oil and fold together
6. add ground almonds, baking powder and flour - fold ingredients together
7. (you can also add a few teaspoons of spices; I used 2 tsp of each cinnamon and ginger) :)
8. add mixture to baking trays, sprinkle the chopped almonds and cranberries then bake for about 20mins till golden brown and springy
9. let the muffins cool on a wire rack
10. –For the orange syrup–
11. in a saucepan, mix the freshly squeezed juice of 3 oranges, the orange zest, TSB of almond essence, TSB of almond essence and 1/2 cup of sugar and simmer for a few minutes, occasionally stirring
12. stab the muffins a few times with a chopstick or skewer (NOT to the very bottom though) - just so the syrup will sink through more of the muffin
13. pour syrup over muffins :)

In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. I thought this recipe was going to be so easy. Take my blueberry muffin recipe, substitute cranberries for the blueberries, add orange zest—done. Problem: The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins.. Fortunately, I found a clue in America's.

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