For my ladies who wanted the recipe…These are really good. If you’d rather use almonds, raisins or walnut in place of the chocolate go ahead they’ll turn out just as brilliant.
Time Prep. 15 Time Cooking. 25 Serves. 12 reg. 6 Jumbo
Ingredients2 1/4 cups flour 2/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup rice-soy milk 1/3 cup sunflower oil zest (grated rind) of two large organic oranges juice of two large organic oranges 1 teaspoon vanilla (I used powder, if you use liquid add a touch less OJ) 1/2 cup chocolate chips
Directions: Preheat oven to 180˚C / 350 °F.
In a medium bowl sift the flour, sugar, baking powder, baking soda and salt. In a large bowl, combine the milk, oil, orange zest, orange juice and vanilla. Add the dry ingredients to wet ingredients in two batches until just mixed. Stir in chunky chocolate. Don’t over-mix the muffins of they’ll come out tough.
Lightly grease the muffin cups (I use silicon and love them), or line a muffin tin with paper liners.
Spoon batter into muffin cups until they’re almost fill. Bake in preheated oven for 18-20 minutes for regular muffins or 25-30 minutes for the jumbo beauties. Remove when the muffins are lightly golden and a knife comes out clean when inserted.
Remove from the oven and let cool completely. Sprinkle with coconut or shaved chocolate. Eat them warm or at room temperature.
NB: If you make 6 BIG cupcakes you’ve got ~500 calories – careful