Muffin Pan Magic-Part Two

"Happiness is like a butterfly which, when pursued, is always beyond our grasp, but, if you will sit down quietly, may alight upon you."

Nathaniel Hawthorne

Berry Orange Coffeecakes

Cook's Notes: Delicious recipe with cranberries and orange, the perfect balance of flavors. 
Cooking Tip: It's easier to halve cranberries if frozen. Add 1 tsp of flour to the cranberries to prevent them from sinking into  the batter during baking.  
Coffeecakes Ingredients: 

• 2 cups all-purpose flour
• 1 ½ teaspoons Saigon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ⅓ cup butter, softened
• ¼ teaspoon salt
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 cup whole-milk ricotta cheese
• 1 egg
• 1-1/2 tablespoons finely shredded orange peel
• 1 tablespoon orange juice
• ½ teaspoon vanilla
• 1 ½ cups fresh cranberries, coarsely chopped
• 1 tablespoon finely chopped crystallized ginger

Orange Glaze Ingredients:

• 1 cup powdered sugar
• 1 tablespoon orange juice
• ½ teaspoon vanilla
• 2 tablespoons butter, melted
• Milk as needed to get correct frosting consistency   
• ½ teaspoon finely shredded orange peel
• ½ cup walnuts, toasted and chopped

Directions:

• Preheat oven to 350 degrees.  Grease fifteen 2 1/2-inch muffin cups or use cupcake liners. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice, and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.
• Fill muffin cups 2/3 full. Bake 16 minutes or until toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.