KitchenAid KSS1121 Instructions Manual page 14

4 medium oranges
3/4 cup sugar
Grate rind from oranges into a small bowl
and set aside. Juice fruit into a medium
saucepan (yields about 2 cups juice).
Add sugar and blend well. Bring mixture
to a boil over medium heat. Reduce heat
to medium-low and simmer, uncovered,
for 15 to 20 minutes or until reduced by
about half. Remove from heat and stir
in reserved rind. Allow mixture to cool.
Strain solids through a fine mesh strainer.
Refrigerate syrup until thoroughly chilled.
To serve, stir 2 ounces of syrup into
6 ounces of carbonated water.
Yield: About I '/4 cups
MUFFINS
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
I/2 teaspoon baking soda
I/2 teaspoon salt
I/2 cup dried cherries or cranberries
I/4 cup melted butter
I egg, lightly beaten
2/3 cup carbonated water
I/4 cup orange soda syrup
MUFFINS
Preheat oven to 350°F (I 77°C). Line 12
muffin cups with paper liners or grease well.
Combine flour, sugar, baking powder,
soda, salt and cherries in a large bowl.
Stir well to mix dry ingredients. Add
butter, egg, carbonated water and soda
syrup to dry ingredients. Blend just until
dry ingredients are moistened. Spoon
batter into prepared pans, filling each
cup about 2/3 full. Bake at 350°F (I 77°C)
for 18 to 22 minutes. Remove from oven and
allow to cool 5 minutes before removing
from pans. Cool to room temperature.
Yield: 12 muffins
GLAZE
I teaspoon orange soda syrup
I teaspoon carbonated water
I/4 cup powdered sugar
GLAZE
Prepare glaze while muffins are baking.
Whisk glaze ingredients together.
Drizzle over tops of cooled muffins.
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