Home » Cooking » Orange and choc-chip muffins

Orange and choc-chip muffins

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These muffins are a Nigella recipe which I found in a back-issue of Delicious Magazine that we have lying around (but the recipe can also be found here, among other places).

I replaced the white choc-chips for dark, as that was all we had, but they’re just as delicious either way.

Makes 12

250g plain flour
50g fine cornmeal/polenta (not instant)
2 teaspoons baking powder
Β½ teaspoon bicarbonate of soda
150g caster sugar
150g white chocolate chips
90ml vegetable or groundnut oil
1 large organic egg
200ml full-fat milK
1 orange, zest and juice

  1. Preheat the oven to 200C/180C fan/gas mark 6. Line a muffin tin with papers.
  2. Measure the flour, cornmeal, raising agents and sugar into a bowl, and stir in the chocolate chips.
  3. In a measuring jug, mix together the vegetable oil, egg, milk and zest and juice of the orange.
  4. Pour the mixed liquid ingredients into the bowl of dry ingredients, stirring with a wooden spoon. A lumpy batter makes for a lighter muffin; in other words, do not overwork.
  5. Divide among the paper cases and bake in the oven for 20 minutes, or until cooked, when a cake tester should come out dry.
  6. Let stand on a wire rack for 5 minutes, before removing the muffins, in their papers, and eat warm.

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