Chocolate Orange Muffins
Ingredients
- 130 g Plain flour - ½ white, ½ whole-wheat
- 1 heaped tsp Baking powder
- 20 g Ground almonds
- 25 g Soft brown / Muscovado sugar
- 65 g Cream cheese (e.g. Philadelphia)
- 25 g Sour cream
- 1 Egg
- ½ orange Juice and zest
- 40 g Dark chocolate (e.g. 70% Green & Black's)
Accompaniment
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Description
Delicious muffins that are not too sweet but have a great texture (almost more bread-like than cake) and a lovely chocolate orange taste.
Method
-
1
Pre-heat the oven to 180 degrees C. Line a muffin tin with 8 paper cases, or lightly grease the tin with oil or butter.
In a jug, whisk together the cream cheese, sour cream and egg until smooth.
Sieve both the flours and baking powder into a mixing bowl. Tip any whole-wheat bran left in the sieve into the bowl. Stir in the sugar and ground almonds, and make a well in the centre.
Pour the egg mixture into the well, add the orange juice and grated zest and stir together. The cake mixture will be thick. Chop the chocolate into little chunks with a sharp knife and stir in.
Divide the mixture between the cases, filling each one no more than half full.
Bake in the pre-heated oven for 20 minutes until they have risen and a skewer comes out clean.
Leave in the tin for 5 minutes, then eat warm or leave to cool completely.
Chef's Tips
If you only have plain white flour, this is fine.
Low fat cheese and sour cream work if you prefer not to use full-fat.
Best on day 1.
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