ROEDA - Soberdough Muffins - CS113
ROEDA
- 1 Cup Champagne or Prosecco
- 1 Egg
- 4 Tablespoons butter, melted
- 1 Cup Powdered Sugar
- 1 Tablespoon Champagne/Prosecco
- 1 Tablespoon Orange Juice
Baking Directions:
1. Preheat oven to 350 degrees. Line a12-cup muffin pan with liners or grease pan.
2. In a bowl, whisk together melted butter and eggs until foamy. Stir in champagne and muffin mix until just blended. DO NOT OVER MIX.
3. Fill muffin tins with batter - about 2/3 full.
4. Bake as directed or until toothpick comes out clean.
Muffins: 20-23 minutes | Bread Loaf: 40-45 minutes | Mini-Muffins: 10-12 minutes
5. While muffins cool, prepare the mimosa glaze. In a small bowl, whisk together powdered sugar, champagne, and orange juice. Dunk the tops of muffins into the glaze. Return to plate. ENJOY!!
Bubbles Guide
Bubbles: Champagne, Prosecco, Spumanti, Moscato, Sparkling White Wine
Non-Alcoholic Bubbles: Sparkling Water, Lemon Lime Soda, Orange Soda