Orange choc-chip muffins with orange icing
Time to make: 30 mins
( Hands-on time: 10 mins )
Total cost: $ 6.00 / $ 0.50 per serve
(at time of publication)
Nutrition Info.(per serve)
100g reduced-fat spread
1/4 cup castor sugar
2 eggs, lightly beaten
1 cup self-raising flour
1/4 cup apple purée
1/3 cup buttermilk
1/2 orange, zest
1/3 cup dark chocolate chips
1/2 cup icing sugar
1/2-1 orange, zest and juice
Total fat 7g
Saturated fat 2g
Dietary fibre 1g
1 Preheat oven to 180ºC. Line a 12-hole baking tin with paper muffin cases.
2 With a mixer or in a large bowl mix spread and sugar, beating well until fluffy and combined.
3 Alternately add eggs and flour until combined. Fold through remaining ingredients.
4 Divide among cases and bake for 20-25 minutes until golden and well risen.
5 To make icing, in a small bowl sift icing sugar and add as much orange juice as is needed to form a glacè icing. Add zest and drizzle onto muffins once cooled.
6 Store without icing in an airtight container or a resealable bag to keep for up to 2 days.
If you haven’t got any buttermilk, use the same amount of low-fat plain yoghurt instead.
Uniced muffins can be frozen for up to 1 month.
Hanu de Jong
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