Almond Cranberry Muffin

This muffin contains two types of cranberries at once - fresh and dried, as well as almonds in two forms - chopped and in the form of flour. It is the almond flour that makes this cake so airy. And the sweet icing not only decorates the cake, but also sets off the cranberry sourness.

Ingredients

• 280 g flour
• 80 g almond flour
• 225 g butter, room temperature
• 200 g sugar
• 200 g brown sugar
• 3 large eggs
• 1.5 tsp vanilla extract
• 220 g yogurt
• 90 g toasted almonds
• 1 cup fresh or frozen cranberries
• 1/2 cup dried cranberries
• 1/2 tsp ground cinnamon
• 1/2 tsp ground dried ginger
• 1 tsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 1/3 cup caster sugar
• 4 tsp orange juice

Directions

1. Preheat oven to 175 ° C. Brush with butter and flour a muffin pan with a tube in the middle and about 2.4L.
2. Chop the almonds coarsely.
3. Sift flour and combine with almond flour, spices, salt, baking soda and baking powder.
4. Use an electric mixer to beat the butter and sugar until light cream. While whisking, add 1 egg at a time, each time allowing the egg to completely mix with the butter mixture. Add vanilla extract and yogurt. Stir in the spiced flour and stir quickly.
5. Stir in almonds, fresh (frozen) and dried cranberries.
6. Transfer the dough to the prepared mold. Place the cake pan in the oven and bake for about 1 hour 10 minutes, check the readiness with a wooden stick. Leave the cake in the pan for 10-15 minutes, then turn over on the wire rack and cool completely.For the icing, mix the icing sugar and 2 tsp. orange juice. Stir until the sugar is completely dissolved. Add the remaining juice in half a spoonful, stirring well, until the icing is similar in consistency to heavy cream. Pour the icing on the cake and let sit for 30 minutes.
7. For the icing, mix the icing sugar and 2 tsp. orange juice. Stir until the sugar is completely dissolved. Add the remaining juice in half a spoonful, stirring well, until the icing is similar in consistency to heavy cream. Pour the icing on the cake and let sit for 30 minutes.