Chocolate Chip Jaffa Muffins
I love the combination of chocolate and orange. OK, it's not ground breaking, but it's a classic. I've always found too much chocolate on it's own to be very cloying so the addition of a tart, fruity element is always appealing. Think raspberry and chocolate or lemon and cream. Perfect. This is yet another yummy recipe from The Australian Women's Weekly cookbook Easy Baking. This is the third I have published and I'm starting to think that the publishers will stop me doing it soon! So far they have been kind enough to allow me to pilfer from their carefully put together collection of recipes so I am completely legitimate. The buttermilk in the recipe gives a slightly softer texture as it apparently helps to tenderise the gluten in flour. It is also meant to help with the raising of the muffin. On a basic level, it provides an extra tang that works well with the orange zest.
Chocolate chip jaffa muffins
Choc Orange Muffins
Mmmmm ... muffins
Ingredients
- 375g (2 1/2 cups) self raising flour
- 100g cold butter, chopped finely
- 220g (1 cup) caster sugar
- 310ml (1 1/4 cups) buttermilk
- 1 egg
- 135g (3/4 cup) dark choc chips
- 2 tsps orange rind, finely grated
Method
- Preheat oven to 200C/180C fan-forced and grease a 12 hole (1/3 cup or 80ml) muffin pan.
- Sift flour into a large bowl and rub in the butter.
- Stir in the sugar, buttermilk and egg, but do not overmix. The mixture should still be lumpy. Then stir in the choc chips and orange rind.
- Divide the mixture between the pan holes and bake for about 20 minutes.
- Stand the muffins in the pan for 5 minutes before turning out top-side up onto a wire rack to cool.
Bilby Boost
- Note that the measurements in brackets are Australian.
- Preparation and cooking time should be roughly 30 minutes.
- Makes 12.