Breakfast Blueberry and Orange Muffins
By: KANTE Essence o...
Published: Monday, December 21, 2015 - 8:22pm

Ingredients




3 1/2 cups of all-purpose flour
1 tablespoon of active yeast powder
1 pinch of salt
75 gr. of room temperature butter
1/3 cup of KANTÉ Orange Blossom honey
1 cup of warm buttermilk
1/2 cup of blueberries
1 teaspoon of grated orange

Preparation

1 1 In a mixer bowl with a paddle attachment or flat attachment place 2 cups of flour, yeast, salt and let it mix well at low speed. 2 2 Add the buttermilk, butter, grated orange and KANTÉ Orange blossom honey; continue beating for about a minute until we have a completely homogeneous mixture. 3 3 We change the hook blade from the mixer and start adding the rest of the flour, until we have an elastic and shiny dough, finally we add the blueberries and beat until fully integrated into the dough. 4 4 The amount of flour may change, could be more or less, however you achieve the perfect dough when it unsticks from the mixer bowl. 5 5 Next, we lightly grease with vegetable oil a large bowl and place the dough, we then grease the dough with the same oil and cover it with a towel, let the dough rest in a warm place for 45 minutes or until it has doubled in volume. 6 6 After the time has passed, take the dough out and knead gently for about 1 minute. 7 7 Spread the dough into a rectangle on a floured board, roll up the dough and cut in individual roles. 8 8 Grease the muffin pan and place in each role, varnish with warm milk or with a little orange flower honey and sprinkle granulated sugar with a bit of grated orange. 9 9Let rise again for about 30 minutes. 10 10 Place into the preheated oven for about 20 minutes; remove the bread from the mold and let cool on a rack. 11 Enjoy with a glass of milk.