Recipe White Chocolate, Orange Zest & Cranberry Muffins 白巧克力、橙皮&蔓越莓瑪芬蛋糕

準備材料：

1杯蔓越莓乾

 ½ 杯 Laura Secord白巧克力碎 (250g)

2湯匙橙皮

2杯麵粉

 ¾ 杯紅糖

1 湯匙發酵粉

1撮鹽

2個鷄蛋

1杯橙汁

1杯牛奶

 ½ 杯黄油

1茶匙香草精

 

做法:

1. 烤箱預熱至400°F。

2. 用大的容器，將麵粉、發酵粉和鹽攪拌均勻。

3. 在另一個碗中，將黃油和紅糖混合打發直至光滑的質地，加入雞蛋並攪拌均匀（動作需輕柔），加入香草精、牛奶、橙汁和磨碎的橙皮攪拌。

4. 加入麵粉，並用抹刀將其混合均匀（需輕柔），加入蔓越莓和切碎的白巧克力並混合。

5. 將混合物裝入蛋糕杯中。

6. 放入烤箱烤製22至25分鐘，拿出放涼後即可食用。

 

Ingredients

• 1 cup of dried cranberries
• ½ cup of chopped Laura Secord white chocolate (250g)
• 2 tablespoons of grated orange zest
• 2 cups of all-purpose flour
• ¾ cup of brown sugar
• 1 tablespoon of baking powder
• 1 pinch of salt
• 2 eggs
• 1 cup of orange Juice
• 1 cup of milk
• ½ cup of tempered butter
• 1 teaspoon of vanilla extract

 

 

Instructions

1. Preheat oven at 400°F.In a large bowl, whisk together flour, baking powder and salt. Put aside.
2. In another bowl, beat the butter and brown sugar until a smooth texture is reached.
3. Gently add the eggs. Add vanilla extract, milk, orange juice and grated orange zest. Whisk together.
4. Gently fold into the flour mixture with a spatula. Add cranberries and chopped white chocolate. Mix together.
5. With a spoon, scoop the batter into greased or paper-lined muffin cups.
6. Bake for 22 to 25 minutes.
7. Let cool.