Chocolate Orange Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar
- 180 g Plain Flour
- 20 g Cocoa Powder
- 1 tsp Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter (melted)
- 157 g Terry's Chocolate Orange (milk or dark, chopped into small pieces)
- 1 Orange (zest only)
- 50 g Dark Chocolate (melted)
- 12 Chocolate Orange Minis segments
Method
- Preheat the oven to 190Β°C (170Β°fan/ Gas 5/ 375Β°F).
- Place the caster sugar, plain flour, cocoa powder and bicarbonate of soda in a large mixing bowl.
- Whisk together the (cooled) melted butter, yogurt and eggs and then pour the mixture onto the dry ingredients. Gently mix with a spoon. Be careful not to overmix.
- Fold through the chocolate orange pieces and orange zest.
- Divide the mixture between 12 muffin cases and bake in the oven for 18 minutes (start checking after 16 minutes).
- Allow the muffins to cool completely.
- For the topping, melt the dark chocolate in the microwave and smear a small amount of the melted chocolate on the back of each chocolate orange minis segment before placing on top of each muffin.