This recipe is taken from the 2012 Milk Calendar. Whip up these tasty little muffins with ingredients you likely have on hand. The combination of chocolate and orange in a not-too-sweet muffin is sure to be a hit with the entire family.
- Prep: 15 min
- Cooking: 15 min
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 1 1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) each, baking soda
- 2/3 cup (150 mL) granulated sugar
- 1/3 cup (75 mL) unsweetened cocoa powder
- 1 1/4 cups (300 mL) milk
- 1 egg
- 2 tsp (10 mL) grated orange zest
- 1/3 cup (75 mL) freshly squeezed orange juice
- 1/4 cup (50 mL) melted butter
- 1/3 cup (75 mL) miniature chocolate chips
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 375°F (190°C). Butter nonstick miniature muffin pans or line with paper liners.
In a large bowl, combine all-purpose and whole wheat flour, baking powder, baking soda and salt. In another bowl, whisk together sugar, and cocoa; gradually whisk in milk until blended. Whisk in egg, orange zest, orange juice and butter. Pour over dry ingredients and sprinkle with chocolate chips; stir just until moistened.
Spoon into prepared muffin pan filling 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for about 15 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.
Tip for Kids: Muffins are the perfect recipe to teach kids about proper measuring techniques with liquid and dry measures (they’re more forgiving than some baked goods!). Older kids can make them on their own from start to finish and younger kids can help with supervision.
Replace orange zest and juice with applesauce and add chopped dried sour cherries.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||2 % / 24 mg|