Cinnamon-Orange Mini Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
12
- Ingredients
- butter (for muffin tin)
- breadcrumbs (for muffin tin)
- 3 ¼ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 0.333 cup ground Hazelnuts
- 1 egg
- ⅝ cup brown sugar
- 5 ½ Tbsps Oil
- 1.333 cups Buttermilk
- untreated Orange zest (from 2 oranges)
- To Decorate
- powdered sugar (for dusting work surface and muffins)
- ½ cup Marzipan (optional)
- Food coloring (to decorate)
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 2 Forks, 1 Wooden spoon, 1 Whisk, 1 Hand mixer
Preparation steps
1.
Preheat the oven to 350º F. Grease the muffin tin wells with butter and dust with bread crumbs, tapping out any excess crumbs.
2.
In a large bowl, add flour, baking powder, baking soda, cinnamon and hazelnuts; stir to incorporate. In a separate bowl, whisk the egg, sugar and oil together. Slowly stir in the buttermilk and add the grated orange zest.
3.
Add the wet mixture to the flour mixture, stirring to incorporate all ingredients.
4.
Divide batter between muffin tin wells, filling each well three-quarters full. Bake until cake tester inserted in centers comes out clean, or about 20 to 25 minutes. Rotate tin halfway through the baking process, to promote even baking. Transfer tin to wire racks and cool for 10 to 15 minutes. Remove muffins from tin and continue to cool on wire racks.
5.
To Decorate:
6.
Divide marzipan if using more than one kind of food coloring. Knead a few drops of food coloring into the marzipan. Lightly dust the work surface with confectioners' sugar; roll out the marzipan. Cut out decorative stars.
7.
Generously dust each muffin with confectioners' sugar. Decorate muffins with marzipan stars. Serve.
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