I had some dark chocolate chips in the pantry and was wondering what to bake for Eva as her breakfast portions were running out. It so happened that I was rather lazy to make a cake (blame it on knitting, dyeing and other stuff like cotinine tests) – plus her freezer compartment was filled with other stuff like her dinner/lunch meals, Nil’s breads, my ice cream…well, you get the general idea. I was also eager to try out my Christmas gift from my mother-in-law – mini muffin silicon baking moulds. So muffin it was!
Turned out to be a good choice. The size was just right for Eva – I could give her two to three muffins for breakfast and one for a snack without having to half it or deal with leftovers. I was quite happy to do away with muffin cup liners too – no more paper!!!! Definitely a great choice of bakeware!
As for the recipe, the original didn’t call for orange – I bought a few on a whim to make some cake but didn’t have the mood to make it. So rather than let the orange go to waste, I decided to add a tangy twist to it. Orange goes so well with chocolate, especially dark chocolate and definitely no complaints from Eva or us adult testers!
Orange chocolate chip mini muffins
Adapted from Simple Home Baking’s chocolate chip muffin recipe
115 gms butter
70 gms brown sugar
215 gms plain flour
1 teaspoon baking powder*
125 ml milk
170 gms dark chocolate chips
Rind from 1 orange
1 tsp orange juice
* Omit if using self-raising flour.
- Preheat the oven to 190 C and prepare muffin moulds/pans.
- Cream butter until soft before adding sugar. Beat until light in colour and fluffy.
- Beat in the eggs, one at a time, before adding in the orange rind and juice.
- Sift together the flour (and baking powder, if using), twice. Fold into the butter mixture while alternating with milk. Fold in the chocolate chips.
- Fill the muffin cups halfway and bake until lightly coloured – about 25 minutes. Stand for 5 minutes before turning out.