I’m sure you can make this in a loaf pan as well.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.
In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.
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.
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.