These orange chocolate muffins are great for picnics or with a cuppa. And they can be frozen for up to a month!
- 300g (10oz) self-raising flour
- 1 level tsp baking powder
- 90g (3oz) caster sugar
- 100g bar of orange-flavoured chocolate, cut into chunks
- 200ml (7fl oz) milk
- 2 medium eggs
- Finely zested rind of 1 orange plus 4tbsp juice
- 4tbsp sunflower oil
- 12-hole muffin tin, lined with paper cases
Set the oven to 200°C (gas mark 6).
Sift the flour and baking powder into a bowl then stir in the sugar and chocolate.
Lightly beat together the milk, eggs, orange zest and juice and sunflower oil. Stir the liquid into the dry ingredients, but take care not to over-mix or the muffins will be tough.
Spoon the mixture into the paper cases. Bake in the centre of the oven for 15-20 mins. The muffins are cooked when they have risen and feel firm to the touch when lightly pressed in the centre. Remove from the oven and transfer to a wire rack to cool.
You can also freeze these muffins. Once cold, pack them in a freezer bag, seal and freeze for up to 1 month. Allow muffins to defrost for a few hours, then warm through in a hot oven for a few minutes before serving.