Makes 12 muffins
Line a 12 hole muffin tray with cases
Preheat oven to 200c, Fan 180c, 400f, Gar 6
Ingredients
225g plain flour55g cocoa powder
1 tablespoon baking powder
Pinch of salt
115g soft light brown sugar
1 Milk Chocolate Orange, Lindt, Godiva, Agnes B (retain segments of the chocolate orange for decorating and crush the rest into small pieces)
Or
200g bar orange flavoured milk chocolate (crush and use about half in the muffin mixture and half to decorate)2 medium eggs
250ml full fat milk
6 tablespoons of sunflower oil
Finely grated zest and pulp of 1 orange
For the Topping
12 segments of chocolate orange or chunks of orange flavoured chocolate
200g icing sugar - sifted
75g soft butter
Finely grated zest of 1 orange
2 Table spoons of orange juice
Method
Sift the flour, baking powder, cocoa and salt into a large bowl then stir in the sugar and broken chocolate pieces.Lightly beat the eggs in a large jug then beat in the milk, oil, orange pulp and orange zest.
Make a well in the centre of the dry ingredients and pour the liquid into the well. Stir gently until just combined.
Spoon the mixture into the prepared muffin tin. Bake in preheated oven for 20 minutes. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack and allow to cool completely before decorating.
Make the Topping
Using an electric food mixer cream the butter and icing sugar together until fully combined, it will be quite dry at this stage. Add the orange zest and 2 tablespoons of orange juice, continue to mix until creamy.When the muffins are cool use a sharp knite to remove the tops, not too much, just enough so that the butter cream and chocolate orange segment will not slip off. Spread the butter cream on top of the muffin and then decorate with chocolate orange segments, chocolate chunks or grated chocolate as you prefer.
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