Cherry Orange Muffins
Orange muffins with cherries: Oat bran makes the batter for the juicy muffins heartier and provides B vitamins and minerals.
Ingredients
- 300 g sour cherries
- 1 Organic Orange
- 120 g yogurt butter (room temperature)
- 1 pinch salt
- 120 g cane sugar
- 2 Eggs
- 70 g oat bran
- 170 g wheat flour (Type 550)
- 2 tsp Weinstein baking powder
Instructions
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1.
Wash and drain the cherries, then pit them.
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2.
Rinse the orange hot, pat dry, grate half of its zest thinly. Halve the orange and juice it.
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3.
Add grated zest (reserve a little for garnish if desired), butter, salt, and sugar to a mixing bowl and whisk with a hand mixer until frothy.
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4.
Beat in the eggs one at a time, folding each into the mixture. Mix oat bran, wheat flour, and baking powder in another bowl and stir them into the sugar-butter blend. Fold in 5 tbsp orange juice and cherries.
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5.
Line the 12 cups of a muffin tin with paper liners and evenly fill them with batter. Bake in a preheated oven on the middle rack at 200 °C (180 °C fan, gas stove level 3) for about 25 minutes.
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6.
Remove the tin and let the cherry orange muffins cool in the pan for 5 minutes. Then lift them out of the paper liners and place on a cooling rack to finish cooling completely. Before serving, sprinkle with a little grated orange zest if desired.
