Tuesday, November 29, 2011

Chocolate Orange Swirl Muffins

In the future you will be able to find great recipes for breakfast, lunch, dinner and dessert on this blog. Accompanying most recipes will be a translated version, creating a healthy delicious meal for your little one. My goal is to share an easy way to make your own baby food, maximizing nutrition and flavor.

My newborn Layla, who is almost four months old will be my little taste tester. My plan is to start introducing solid food in a few weeks. Until then, please enjoy these recipes for all the other members of the family.

My husband is my favorite person to cook for and always appreciates a home cooked meal. He has a labor intensive job and leaves for work early in the morning. I like to make him different scones, muffins or quick breads each week for a fast and inexpensive breakfast.

I will start my first entry with these delicious chocolate orange swirl muffins. Please enjoy this muffin recipe, which is much healthier than anything you ill find at your local coffee shop.

Chocolate Orange Swirl Muffins
Makes 12 muffins

1 1/2  cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup canola oil or melted butter
1/2 cup buttermilk (you can substitute dry buttermilk and water)
1/2 cup orange juice
1 teaspoon vanilla extract
Zest of one medium orange (about 1 tablespoon)
2 tablespoons cocoa powder
1/2 cup semisweet chocolate chips

Preheat oven to 325 degrees and line muffin tins with paper liners or spray with cooking spray.

In a large bowl, sift together the dry ingredients:  flour, sugar, baking powder, and salt.

In a medium bowl whisk together the wet ingredients: egg, oil or butter, buttermilk, orange juice,
vanilla, and orange zest.

Pour the wet mixture into the dry and mix together just until moistened. Do not over mix.

Into two seperate bowls, divide the batter in half. Sift the cocoa powder into one of the bowls. Fold the
chocolate chips into the other bowl of batter (”white batter”)

Drop spoonfuls of batter into prepared muffin tins, alternating the two different batters.
Fill the cups 2/3 full. Bake for 13-15 minutes until a toothpick inserted in the center comes out clean.
Bake 20-22 mins for larger muffin tins.

Remove from the oven and cool on a wire rack.

(Recipe from cookbook: Wolfgang Puck Makes it Easy )

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