The other day I had a friend and her three piXies over for tea. My girls adore hers, so it was such a fun afternoon. It is amazing to watch seven females all talk at once, all afternoon and all understand everything that was said. I made a Orange Chocolate Loaf cake. This is actually muffin recipe, but after I had filled all the muffin tins (for the freezer) I still had batter left. So I filled up a loaf pan and froze it. I just baked it off frozen (uncovered). It took a little longer, but it worked out just fine. It must have been good, there was not a crumb left ;-) xoxox
Orange Chocolate Muffin
2 1/2 cups whole wheat pastry flour (or a combo of flours. I used a 1/2 cup of brown rice, oat and whole wheat, 1 cup white)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 cup freshly squeezed orange juice, 2-3 oranges
orange zest from the oranges you used.
1/4 cup oil
1/4 cup of melted butter
3/4 cup sugar
1 tsp. vanilla extract
1 cup chocolate chips
Preheat oven to 350 degrees.
Grease 12 muffin cups or line with paper baking cups (if you can get those silicone muffin tins, in a metal rack they are amazing. But you let the muffin full cool before pulling them out) . Zest and juice 2 or 3 medium oranges, measure out juice and zest; set aside.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Make a well in the center and add beaten eggs, buttermilk, orange juice/zest, oil, melted butter, sugar, and vanilla. Whisk together well. Stir in wet ingredients just until all the flour has been incorporated. Add chocolate.
Fill each muffin cup almost to the top. Put the muffins in a preheated 350 degree oven and bake for 30 minutes or until center is cooked. Do no over bake. Check to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done.