As I mentioned last week, I have recently partnered with Dove Chocolate, to become part of its TasteMakers program, which means I’ve developed a few recipes for them. To be precise, that means I’ve teamed up with Santa Maria, who is much better working with chocolate (there’s a reason you’ve never seen me write here about my experiments making mole sauce: trust me, you wouldn’t want what I came up with).
Here is her latest creation: Sunshine Muffins, which she cooked up a few weeks ago, hence her suggestion for making them on a weekend. Now, I know it’s probably a Monday morning when you’re looking at this but it’s not as if you were about to walk away from your computer screen and make them this second, right? Even though it is Monday, it’s okay to dream a little bit:
What is the best way to welcome the weekend? Warm muffins! That mix the delicious aromas of dark chocolate and tangy oranges. If you like to make freshly squeezed orange juice, just make a little bit extra and you'll be well on your way to making sunshine muffins.
These remind me of Spain, the land of Valencia oranges, very sweet with a lovely tartness at the same time. You can use other oranges too. This recipe is an adaptation of one made by a friend, Tamara, with whom I fell out of touch during my tumultuous twenties. I hope she is well and still enjoying these tasty treats!
- 2 medium Valencia oranges (wash and dry thoroughly) to make 2 Tablespoons grated orange peel and ½ cup fresh orange juice
- 2 - 3 oz. Dove dark chocolate bars (total 6.60 oz. dark chocolate)
- 2/3 cup sugar
- ½ cup butter (1 stick) softened at room temperature
- 2 eggs
- ½ cup plain yogurt
- 1 t baking powder
- ½ t baking soda
- 2 cups flour
Preheat oven to 375 degrees. Prep time – about 10 minutes.
Grease muffin cups with butter (recipe will make 12 large muffins).
Coarsely chop chocolate. Set aside.
Beat sugar and butter til pale and fluffy.
Beat in eggs.
Add orange peel.
Add yogurt, juice, baking powder and baking soda.
Mix well (batter will be liquid-y).
Sprinkle flour, then chocolate over the batter.
Fold gently, just enough to blend the flour.
Pour into the muffin cups.
Bake 15-20 minutes or until springy to the touch.
Makes: 12 large muffins