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-ALMOND MUFFINS
Another gem from the Women's Weekly 'Cupcakes' book, this is a dark chocolately orange muffin with almond overtones. Elegant, full of flavour and popular with both young and old. Note that as this is with Australian metric cups I have included the gram weight as well.
Provided by joanna_giselle
Categories Dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven to moderately slow (170ºC) and line a 12-hole muffin tin with paper liners.
- Combine chocolate, rind and juice in a small saucepan; stir over low heat until smooth.
- Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
- Stir in sifted flour and cocoa powder, almond meal and warm chocolate mixture.
- Divide among the muffin holes smoothing the surface of the muffins.
- Bake for approximately 25 minutes depending on your oven. Test with a skewer to be sure.
- Cool and dust with icing sugar to serve.
- Note: These can be iced if you like, I suggest Recipe #89207.
Nutrition Facts : Calories 212.1, Fat 11.5, SaturatedFat 6.2, Cholesterol 51.3, Sodium 151.8, Carbohydrate 27.3, Fiber 1.8, Sugar 19.1, Protein 3.4
DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS
My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.
Provided by queendiva1
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 47m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
- Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
- Divide batter among prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
- Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 37.7 g, Cholesterol 46.5 mg, Fat 22.1 g, Fiber 4.6 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 172.6 mg, Sugar 22.7 g
ALMOND ORANGE MUFFINS
Fantastic muffins! From a newspaper last fall. I think this should be attributed to the Associated Press. The recipe says you can add 1 cup of raspberries, blueberries or blackberries but I've never tried it.
Provided by HappyMommy1422
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups.
- Sift flour, baking powder, cinnamon and salt into a bowl.
- Stir in 3/4 cup wheat germ, and set aside.
- In a large bowl, combine eggs, milk, juice, sugar and oil.
- Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.
- Stir in orange zest and 3/4 cup almonds.
- Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.
- Bake 12 to 15 minutes or until a toothpick comes out clean.
- Remove from pan and let cool.
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