Ingredients
- 2 cup teaspoon flour
- 1 tbsp. baking powder
- 1 tbsp. baking soda
- 1 tbsp. ground cinnamon
- 1/2 cup teaspoon unsalted butter, softened
- 1/2 cup teaspoon of granulated sugar
- 1/2 tsp. salt
- 1/4 cup teaspoon brown sugar
- 2 eggs
- 1/2 cup cream tea
- 2 tbsp orange zest
- 1 1/2 tbsp. vanilla extract
- 7 tbsp orange juice, separated
- 1/4 cup tea milk
- 2 cups cranberry tea, fresh or frozen
- 1 cups teaspoon powdered sugar
Implementation
step 1
In a bowl, mix the flour, baking powder, baking soda, cinnamon and half a teaspoon of salt.
step 2
Add the butter and mix until your mixture becomes creamy. Then add the granulated sugar and brown sugar to the bowl and continue mixing until the mixture is homogeneous.
step 3
In a mixer, beat the eggs, sour cream, orange zest and vanilla. Slowly add the dry ingredients to the egg mixture.
step 4
Add the milk to the dough together with the 1/4 orange juice, beating until it is homogenous and, finally, mix the cranberries lightly.
step 5
Lightly grease a pan for 12 muffins and pour the mixture, filling each tray well to the top.
step 6
Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick comes out of their center clean and leave to cool well.
step 7
Beat the icing sugar with the rest of the orange juice until the icing is homogeneous and pour over the muffins.
step 8
Let the icing set for about 5 minutes before enjoying your dessert.