CHOCOLATE ORANGE MUFFINS
Steps:
- Preheat the oven to 190/375/gas 5. Line a muffin tin with paper or silicone cases (remember, muffin cases are bigger than cupcake cases, so if you're using a cupcake tray, this mix will probably make more than 12 and will need a little less cooking time).
- Pop the zest & juice from the oranges in a jug, then top up with enough milk, water or orange juice to reach 250ml.
- Add in the beaten egg and oil and stir well.
- In a large mixing bowl, sift the flour, baking powder, salt, bicarb and cocoa powder together. Add the sugar and mix to combine.
- Pour the jug of wet ingredients into the bowl of dry, and quickly and smoothly fold them together.
- Spoon into the awaiting cases and bake for 20 - 25 minutes until the tops spring back when pressed, and a skewer comes out clean.
- Let cool fully before storing or freezing.
Nutrition Facts : Calories 203 kcal, Carbohydrate 30 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 156 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHOCOLATE ORANGE MUFFINS
Chocolate Orange Muffins. So quick and easy! A moist, delicious muffin with chocolate chips and orange zest baked inside.
Provided by Copyright Barry C. Parsons 2019
Categories Muffins, Scones, and Tea Biscuits
Time 25m
Number Of Ingredients 10
Steps:
- Sift together the flour, sugar, baking powder and salt. Set aside. Finely zest an orange and chop the zest even finer with a chef's knife. Add the orange zest to a large bowl along with the eggs milk, cooking oil and vanilla . Whisk all together Fold in the dry ingredients, just until the dry ingredients are incorporated into the batter; do not over mix. When the flour is almost incorporated, fold in the chocolate chips. Spoon batter into 12 well greased muffin tins or 6 jumbo muffin tins. I normally reserve a couple of tablespoons of chocolate chips to sprinkle on top. I also sprinkle on a little turbinado sugar to help get a crispy top. Bake for 15 minutes at 400 degrees F, then reduce the heat to 350 degrees F and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean. Jumbo muffins normally take double the time, but your oven may vary. Use the toothpick test to ensure they are fully baked. Remove from pan after 5 minutes and cool on a wire rack until ready to serve.
Nutrition Facts : Calories 313 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 regular size muffin, Sodium 285 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ORANGE CHOCOLATE MUFFINS
I'm sure you can make this in a loaf pan as well.
Provided by S
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.
- In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.
- In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 35.2 g, Cholesterol 31.4 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 346.6 mg, Sugar 18.3 g
CHOCOLATE ORANGE MUFFINS
These are very easy to make and taste gorgeous, soft and fluffy on the outside with a chocolate orange centre
Provided by rs28967
Time 25m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
- Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
- In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
- Pour the wet ingredients into the dry and stir VERY gently together until just combined.
- Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
- Bake for 15 min (fan)\20 min (non fan) until risen and firm.
- For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.
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