Sorry it’s taken me so long to get this recipe on the blog. I can’t believe that Christmas was over a month ago. It seems like yesterday that we were enjoying these delicious and moist orange muffins over our Christmas morning breakfast.
As you know, one of the challenges of being together was finding things that everyone could eat. Between Hanin’s pregnancy, different food allergies and other dietary requirements we were a hard group to feed!
This recipe is adapted from the only muffin cookbook you’ll ever need: Muffins: Fast and Fantastic by Susan Reimer. Seriously – I can’t recommend it highly enough. Emily and I worked together to adapt the Orange Muffins recipe by making it vegan, adding chocolate chips and skipping the glaze – delicious! The boys tore into them and had no clue that they were vegan…!
Ingredients (makes a dozen muffins)
- 280 gr plain flour
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 90 gr sugar
- 0.25 cup of apple sauce (this is Emi’s trick for substituting eggs – it works really well!)
- 3 tsp finely grated orange rind
- 180 ml orange juice (squeeze it yourself!)
- 90 ml vegetable oil
- 2 heaping tbsp of semi-sweet chocolate chips
Preheat your oven to 200°C and prepare your muffin tins. I like to use paper liners – they’re pretty, they make removing muffins from the tin very simple and they keep your tins clean… what’s not to like?
Take out a large bowl and sift together all dry ingredients. In a separate bowl mix your wet ingredients.
Pour the wet ingredients into the dry mixture and, using a wooden spoon, gently mix them together. Try to use as few “strokes” as possible (aim for 10-15) – if you overmix your muffins will be dry. While you’re mixing, add the chocolate chips. Stop mixing when there is no flour showing anymore. Your batter will be lumpy – this is perfectly normal, desirable in fact. DO NOT MIX BATTER UNTIL SMOOTH. I can’t overemphasise how important this is; it’s quite simply the #1 secret for making good muffins!
Spoon batter into cups and bake in the oven for 20-25 minutes. Muffins are cooked when they look insanely good and tops spring back when you push down on them. Serve hot if you want (but beware of boiling hot molten chocolate chips!) or cool on a rack and serve at room temp.