EatSmarter exclusive recipe

Orange Rye Muffinswith Sour Cherries

Orange Rye Muffins - Orange Rye Muffins - Not too sweet and so very tempting
Orange Rye Muffins - Not too sweet and so very tempting


Calories:196 kcal
Preparation:30 min
Ready in:90 min
1 serving contains (Percentage of daily recommendation)
Calories196 kcal(10%)
Protein3 g(6%)
Fat8 g(10%)
Carbohydrates26 g(10%)
Added Sugar10 g(11%)
Roughage2 g(7%)

Recipe development: EAT SMARTER


For pieces

11 ouncessour cherries
1Organic orange
4 ouncesCultured butter (room temperature)
1 pinchSalt
4 ouncesCane sugar
2 ouncesRye berry
6 ouncesPastry flour (type 550)
2 teaspoonsCream of tartar
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Kitchen Utensils

1 Sieve, 1 Fine grater, 1 Citrus juicer, 1 Cutting board, 1 Small knife, 1 Cherry pitter, 2 Bowls, 1 Mixing bowl, 1 Wooden spoon, 1 Hand mixer, 1 Tablespoon, 1 Muffin tin, 12 Baking cups, 1 Wire rack, 1 Teaspoon, 1 Kitchen scale


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1 Rinse cherries, drain and remove pits.
2 Rinse orange in hot water, dry and grate peel. Cut in half and squeeze juice.
3 In a mixing bowl, blend orange zest (retain a little bit for garnish, if desired), butter, salt and sugar with a hand mixer until light and fluffy.
4 Add eggs one at a time and beat. Mix rye flour, all-purpose flour and baking powder in a bowl and stir into sugar-butter mixture. Fold in 5 tablespoons orange juice and cherries.
5 Line a muffin tin with with paper baking cups and evenly pour in batter. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on middle oven rack for about 25 minutes.
6 Remove muffins from oven. Allow to cool for 5 minutes in tin, then remove muffins from tin and let cool completely on a wire rack. Sprinkle to taste with reserved orange zest and serve.


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