Dinner
Plumcot Farro Salad
50 min
Ingredients:
Muffins
2 1/4 of cups all purpose flour1 cup of granulated sugar
2 tsp. of baking powder
1/2 tsp. of ground cinnamon
3 satsumas, zested
2 large eggs
3/4 cup of whole milk
1/4 cup of satsuma juice
1/2 cup of unsalted butter, melted & cooled
1 tsp. of vanilla extract
1 1/2 cups of cranberries, fresh or frozen
Topping
3 tbsp. of all-purpose flour3 tbsp. of granulated sugar
1/4 tsp. of cinnamon
1 tbsp. of unsalted butter, cold & cubed
Steps:
Step 1
Preheat oven to 400°F. Place liners in your muffin tin.
Step 2
Whisk together the flour, sugar, baking powder, cinnamon, and satsuma zest until well combined.
Step 3
In a separate bowl, whisk together eggs, milk, satsuma juice, melted butter, and vanilla.
Step 4
Add egg mixture to the dry mixture, stir until combined. Then fold in cranberries.
Step 5
Distribute batter, evenly, between 12 muffin cups.
Step 6
Once batter is in the muffin tin, you can make the crumble topping. Mix together flour, sugar, and cinnamon in a small bowl. Add in the butter, folding until it has a crumble consistency.
Step 7
Sprinkle topping over the 12 muffins and bake for 25 minutes or until golden in color.
