I have not seen my friend Sue for seemingly eons, so I texted her yesterday and asked her over for brunch. She is having a work crisis but said she would love to pop by for an hour. As she is a self confessed chocoholic I designed these muffins just for her.
These follow my usual muffin recipe; but in these the orange zest reacts with the baking powder when you mix the wet and dry ingredients together giving the batter a fluffy almost moussy consistency. We scoffed these when they were still warm, enjoying the still molten chocolate chips. The photos are not going to win me any prizes, obviously we were keen to eat them as soon as possible.
Double Chocolate Cranberry and Orange Muffins
- 4.5 oz plain flour
- 1.5 oz sugar
- 0.5 oz cocoa powder
- zest of one small orange (finely grated )
- 1 tbsp chocolate chips
- 1 tbsp cranberries (I snipped the larger ones in half)
- 1 tsp baking powder
- pinch salt
- 4.5 oz milk (I use soy)
- 1.5 oz sunflower oil
- Whisk the oil and milk mixture with a fork. Mix the dry ingredients. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Bake at GM5/190C/375F in your favourite muffin pan for 20 – 25 mins until risen.