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Elinor Klivans Glazed Lemon Cranberry Mini Tea Breads
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Elinor Klivans Glazed Lemon Cranberry Mini Tea Breads
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 15 minutes
Prep Time:
 30 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
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1. Preheat oven to 350 degrees F. Butter four mini loaf pans that measure about 5½-by-3½-by- 2 inches.
2. Sift flour, baking powder, and salt into a medium bowl. Set aside. In a small bowl, stir together cranberries and 1 Tbsp. of sugar. Set aside.
3. In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and 1 cup sugar until smooth and lightened slightly in color, about 1 minute. Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to stir in cranberries.
4. Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
5. Prepare the glaze. In a small saucepan over low medium heat, stir together 1/3 cup sugar and lemon juice until sugar dissolves, about 5 minutes. Use a toothpick to poke 6 holes in each of the slightly cooled loaves. Spoon about 3 Tbsp. of glaze over each loaf. Cool loaves completely in their pans.
6. The loaves can be wrapped tightly in plastic wrap and stored at room temperature for up to three days or frozen for up to one month.

Source: Courtesy of Hannaford Fresh Magazine, Nov/Dec 2007
1 1/2 cup All purpose flour
1 tsp Baking Powder
1/4 tsp Salt
1 cup Dried cranberries
1 1/2 cup Sugar
6 Tbs Unsalted butter, room temperature
2 tsp Lemon zest
2 ea Large eggs
1/2 cup Milk
1 tsp Vanilla extract
1/4 cup Fresh lemon juice


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