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Breakfast Pastry

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  • 2 cups all-purpose flour
  • 1-1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup butter, softened
  • 1/2 cup each packed brown and granulated sugars
  • 1 cup whole-milk ricotta cheese
  • 1 egg
  • 1 tbs finely shredded orange peel
  • 1 tbs orange juice
  • 1/2 tsp vanilla
  • 1-1/2 cups fresh cranberries, coarsely chopped
  • 2 tbs finely chopped crystallized giner
  • 1/2 cup walnuts, toasted and chopped
  • GLAZE;
  • 1 cup powdered sugar
  • 1 tbs orange juice
  • 1/2 tsp vanilla
  • 2 tbs melted butter
  • 1/2 tsp shredded orange peel


Servings 15


Step 1

1--Preheat oven to 350. Grease fifteen 2-1/2 inch muffin cups. In a bowl, combine flour, cinnamon, baking soda, baking powder and 1/4 tsp salt. In a large bowl, beat butter and sugars with an electric mixer until fluffy. Beat in ricotta, egg, orange peel, orange juice and vanilla. Stir in flour mixture just until combined. Fold in cranberries and ginger.
2--Fill muffin cups 2/3 full. Bake 20-25 minutes or until a toothpick inserted near center comes out clean. Cool in pan 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel if desired.

1--Combine powdered sugar, orange juice and vanilla. Stir in melted butter and shredded orange peel. Drizzle over muffins.


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