Orange Muffin with Canberries and Protein Glaze

Orange muffin with cranberry and protein glaze is a fierce riot of flavors in one baked product. Orange and cranberry, bright in taste and aroma, are combined in a soft, friable dough. The cake turns out to be quite dense and satisfying and can serve as a treat even for a large company. Such beautiful and delicious pastries are always pleasing to the eye and, filling the house with aromas, enhances the feeling of comfort and anticipation of the holiday!

Cook: 120 mins

Servings: 10

Ingredients

For glaze:

Egg white – 1 pc.
Powdered sugar – 100 g
*

To lubricate the mold:

Butter – if necessary
*

For decoration (optional):

Nuts (I have peanuts) – 25-30 g

Directions

We prepare products. The butter must be softened – we take it out of the refrigerator in advance. Flour will need a little more than 2.5 glasses with a capacity of 200 ml. You will need foil during the cooking process.
We wash and dry the cranberries on a paper towel. Sprinkle berries with 1 tablespoon. a spoonful of flour and mix gently.
Remove the zest from the orange using a fine grater (outer orange peel layer). Squeeze the juice out of the orange (60 ml is needed for the recipe).
Combine the softened butter with sugar and mix with a mixer for 5 minutes.
Then add the eggs one at a time, whisking the butter mass after each addition for 1-2 minutes.
Sift half the flour with baking soda and baking powder into a bowl.
We turn on the oven to heat up to 180 degrees.
Flour with baking powder is added to the butter-egg mass.
Add orange juice, zest, sour cream. Whisk.
Sift the remaining flour and mix with starch.
We introduce the starch-flour mixture into the dough. Mix thoroughly.
Grease the cake pan (I have a shape of 25x13x6 cm) with butter.
We spread 1/3 of the dough, level the surface.
We spread 1/3 of the berries, lightly pressing them into the dough.
Thus, in three passes, we spread all the dough and berries. We send the cake to an oven preheated to 180 degrees for 50-60 minutes.
When the cupcake is browned on top, but is not yet ready inside (after about 40 minutes), cover it with foil and continue baking. We check the readiness of the cake with a wooden skewer (if the skewer comes out dry and clean, it’s done). We take the finished cake out of the oven and let it cool completely in the form.
At this time, we make the glaze: we combine the egg white and powdered sugar.
Rub with a fork for 15-20 minutes.
The cupcake can be additionally decorated with nuts. Dry the nuts in a dry frying pan until a characteristic aroma appears.
Chop nuts with a knife (I prefer not too small).
Remove the completely cooled cake from the mold and pour it over with icing.
Sprinkle the nuts on the cake and let the glaze set.
Orange muffin with cranberries and protein icing is ready. Cut the cake into portions and serve.

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