Almond and orange muffins with dark chocolate centres
Published on 22 October 2017
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Ingredients and method
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After lots of work, I finally have a break and can return to experimenting in the kitchen. Today I made quick, soft muffins with dark chocolate centres.
INGREDIENTS FOR 10/12 MUFFINS
250 g Italian 00 flour
100 g ground almonds, or finely ground blanched almonds
100 g sugar
1 sachet raising agent
2 eggs
80 ml maize oil
1 large orange, zest and juice
1 bar dark chocolate; I prefer extra dark, as liked
I break the eggs and mix with the oil.
I add the orange zest after washing the orange thoroughly, preferably organic, and mix well.
I put flour, sugar and almonds in a bowl.
I add the sifted raising agent.
I add the egg mixture and stir.
I squeeze the orange.
I gradually add the juice until the mixture is soft but not liquid; the amount depends on the orange's juice.
I prepare small chocolate cubes, or use a teaspoon of Nutella if preferred.
I put paper cases in the muffin tin and add a spoonful of batter to each.
I add 2 little chocolate cubes.
I cover with a little batter.
I bake at 180°C for 20 minutes.
I cool the baked muffins on the oven rack.
Delicious, very soft and quick!
INGREDIENTS FOR 10/12 MUFFINS
250 g Italian 00 flour
100 g ground almonds, or finely ground blanched almonds
100 g sugar
1 sachet raising agent
2 eggs
80 ml maize oil
1 large orange, zest and juice
1 bar dark chocolate; I prefer extra dark, as liked
I break the eggs and mix with the oil.
I add the orange zest after washing the orange thoroughly, preferably organic, and mix well.
I put flour, sugar and almonds in a bowl.
I add the sifted raising agent.
I add the egg mixture and stir.
I squeeze the orange.
I gradually add the juice until the mixture is soft but not liquid; the amount depends on the orange's juice.
I prepare small chocolate cubes, or use a teaspoon of Nutella if preferred.
I put paper cases in the muffin tin and add a spoonful of batter to each.
I add 2 little chocolate cubes.
I cover with a little batter.
I bake at 180°C for 20 minutes.
I cool the baked muffins on the oven rack.
Delicious, very soft and quick!
Original source: https://incucinaconlilly.com/2017/10/22/muffin-alle-mandorle-e-arancia-con-cuore-fondente/
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