Muffins with Caramelized Oranges and Almonds

From late autumn, when the first oranges ripen in Italy, and until February, when the last harvest is harvested, the pastry shops of all cities are full of sweets with citrus fruits. Pies and cakes, candied fruits and jams, buns, pancakes and even the famous canoli - you can find pieces of this sunny fruit everywhere. So we decided to introduce you to such an orange dessert - fortunately, you can buy oranges from us all year round.

Ingredients

• 1.5 cups flour
• 180 g butter
• 1 large or 2 medium oranges
• a handful of almonds
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/4 cup sour cream or thick yogurt
• 1/4 cup orange juice
• 2 tsp vanilla extract
• 1 tsp with a slide of baking powder
• a pinch of salt

Directions

1. Put the orange in a saucepan, cover with boiling water, put on fire and blanch for 2-3 minutes. Then drain the water, pour in a fresh portion of water and blanch the orange for another 2 minutes, cool slightly and cut into wedges.
2. Coarsely chop the almonds and brown them a little in a dry skillet.
3. Preheat oven to 190 ° C.
4. Melt 40 g butter and spread over 6 muffin tins. Sprinkle half of the brown sugar on the bottom and sides.
5. Divide half of the almonds into the tins, then place in a few slices of orange, add the remaining almonds and sprinkle with the remaining brown sugar.
6. Whisk the remaining butter and sugar until light cream. Add eggs one at a time, waiting for the egg to completely mix with the oil mixture, then add the vanilla extract and salt.
7. Sift flour with baking powder and add portions to the butter mixture. Also add sour cream and orange juice and stir.
8. Divide the dough into tins and bake for 25-30 minutes, check the readiness with a wooden stick.
9. Gently turn the finished muffins on a platter, oranges facing up.