Orange and cardamom muffins

Ingredients for 1 servings:

• 200 g polenta semolina, fine
• 3 orange(s), organic
• 100 g butter, room temperature
• 50 g sugar
• 4 m.-sized eggs
• 4 cl orange liqueur
• 1 tsp cardamom powder
• ½ pack of baking powder
• 300 g flour
• 100 ml water
• 100 ml orange blossom water
• 200 g sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

for a 12-cup muffin tray and/or a 24-cup mini muffin tray

Grate the zest from the oranges and set aside. Squeeze the oranges and pour the juice into a saucepan. You should have about 200 ml. Bring the juice to a boil, stir in the cornmeal, and then let it cool. For the muffin batter, cream the butter and sugar with a hand mixer until light and fluffy. Beat in the eggs one at a time. Then add the polenta mixture in small portions until no lumps remain. Stir in the orange liqueur, orange zest, and cardamom. Sift the flour and baking powder together and mix thoroughly into the batter with a wooden spoon. Fill a 12- and/or 24-hole muffin tin about one-third full. Preheat the oven to 180°C (top/bottom heat) and place the muffins on the bottom rack. Bake for about 25 minutes for a regular muffin tin and about 15 minutes for mini muffins. Meanwhile, for the syrup, bring the water, sugar, and orange blossom water to a boil. Remove the finished muffins from the oven and pour the syrup over the muffins in the tins. Use about 2 tablespoons each for the small muffins and about 3 tablespoons each for the regular muffins. Let them steep well, then remove them from the oven and let them cool on a wire rack. If desired, sprinkle them with powdered sugar afterward.