Chocolate Orange Muffins Recipe Uk Food

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.

AWESOME ORANGE CHOCOLATE MUFFINS

Steps:

• In a medium bowl, combine flour, baking powder, sugar, salt, and orange peel.
• In another bowl, combine orange juice, oil, vanilla, milk, and egg.
• Add orange juice mixture to dry ingredients and stir just until mixed. Fold in chocolate chips.
• Grease 12 muffin cups, or line with paper or foil liners. Fill each cup 2/3 full with batter.
• Bake at 400 degrees for 18-20 minutes.

CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease muffin cups or use foil baking cups.
• Finely grate orange peel.
• Try to take just the orange part.
• A little white pith will probably adhere.
• Chop chocolate with large knife, or use chocolate chips.
• Using a wooden spoon or an electric mixer, beat sugar and butter in a large bowl until pale and fluffy.
• Beat in eggs one at a time.
• Add orange peel.
• Add yogurt, orange juice, baking powder and baking soda.
• Mix very well.
• Batter will be quite liquid.
• Sprinkle flour, then chocolate, over batter.
• Fold gently, just enough to blend flour.
• Scoop the batter into muffin cups.
• Bake 15 to 25 minutes, until golden brown and springy to touch.
• Let cool on wire rack.
• Serve hot or warm.

WHITE CHOCOLATE ORANGE MUFFINS

Steps:

• Position the rack in the center of the oven & preheat to 375°F Spray the cups and the rims with the nonstick spray, or drop in the paper cups. If using a silicone pan, spray as directed, then put on a cookie sheet.
• Whisk the flour, baking powder,and salt in a medium bowl until well blended. Set aside.
• Place 4 ounces of the white chocolate and all the butter in the top of a double boiler set over simmering water. If you don't have a double boiler, place the chocolate and the butter in a heat safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the chocolate and butter is melted. Remove from the pot, then continue stirring, away from the heat, until the mixture is smooth. Cool for 10 minutes.
• In a large bowl, whisk the egg and sugar until thick and pale yellow, about 2 minutes. Whisk in the cooled chocolate mixture until smooth, then whisk in the milk, orange extract, and vanilla extract.
• Use a wooden spoon to stir in the remaining chopped white chocolate or white chocolate chips. Stir in the prepared flour mixture, just until moistened.
• Fill the prepared tins 3/4 full. Use any leftover batter for a second baking. Bake for 20 minutes, or until the muffins are browned with slightly rounded tops, and a toothpick inserted into the center of one comes out with a crumb or two attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan. Then set them on the wire rack for an additional 5 minutes before serving. If storing these muffins, cool completely before storing in airtight containers or freezer safe bags. The muffins will stay fresh for up to 24 hours at room temperature, or for up to 2 months in the freezer.

CHOCOLATE MUFFINS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
• Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
• Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.

CHOCOLATE ORANGE MINI MUFFINS

Steps:

• Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
• Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.

CHOCOLATE ORANGE CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
• Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
• Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.

FRESH ORANGE MUFFINS

Steps:

• Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
• Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
• Add egg and butter to food processor and combine; pour into large bowl.
• Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
• Stir to combine.
• Fill muffin cups about 3/4 full.
• Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.