Orange Chocolate Muffins

I’m sure you can make this in a loaf pan as well.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.

Step: 2

In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.

Step: 3

In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.

Step: 4

Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Per Serving: 237 calories; protein 4.3g; carbohydrates 35.2g; fat 9.4g; cholesterol 31.4mg; sodium 346.6mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.