Orangechocolatechipmuffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.
• In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.
• In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.
• Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Whisk milk, sour cream, eggs, oil, and vanilla extract together in a bowl until well combined. Whisk in sugar and orange zest. Stir in flour, salt, and chocolate chips in that order. Dice orange segments and gently fold into batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350, have eggs at room temperature Cream butter and sugar in a mixing bowl until light and fluffy. Add the eggs and mix on medium until incorporated.
• Add grated orange zest, flour, baking soda, baking powder and sour cream, mix inches Add orange juice and chocolate chips, mix on low for about 30-45 seconds, until mixed well.
• Fill greased muffin pan cups a little more than half full, bake at 350 for 12 min or more, until cake tester comes out clean - depends on your oven, should be between 12 and 15 minutes; mine usually takes 13 minutes
• Enjoy!

Steps:

• In medium mixing bowl, combine flour, sugar, baking powder, salt and chocolate chips.
• In a small mixing bowl, whisk together milk, vegetable oil, egg,and orange oil or peel until light.
• Add wet ingredients to dry and stir together for 20 seconds, or only until ingredients are just moist.
• If you see lumps, it is OK to leave them.
• Lightly grease cups of 12-cup muffin pan and fill each 2/3 full w/batter.
• Sprinkle 1/2 teaspoon sugar over each for a crunchy, sugary crust.
• Bake in preheated 400 F oven for 18 to 20 mins.

Steps:

• Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
• Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
• In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
• Pour the wet ingredients into the dry and stir VERY gently together until just combined.
• Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
• Bake for 15 min (fan)\20 min (non fan) until risen and firm.
• For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, orange juice and zest. Combine the flour, baking powder, baking soda and grated chocolate; stir into creamed mixture just until moistened. Fill paper-lined muffin cups three-fourths full., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.