Chocolate and Orange Swirl Muffins

By marck

From an old loose newspaper recipe I acquired ages ago.

Nutrition information per serving: 212 calories, 44% calories from fat, 10 g fat, 5 g saturated fat, 40 mg cholesterol, 27 g carbohydrates, 3 g protein, 206 mg sodium, 1 g fiber

Ingredients

• 1-1/2 C flour
• 1/2 C sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 C buttermilk
• 1/2 C orange juice
• 1/2 C (1 stick) butter, melted, or 1/2 C vegetable oil (I used vegetable oil)
• 1-1/2 tsp grated orange zest
• 1 tsp vanilla extract
• 2 Tbsp unsweetened cocoa powder
• 1/2 C chocolate chips

Details

Servings 12

Preparation

Step 1

1. Heat oven to 375 degrees.

2. Sift together flour, sugar, baking poder, and salt in a large bowl. Whisk the egg in a medium bowl; add buttermilk, orange juice, melted butter or oil, orange zest, and vanilla. Pour the liquid mixture into the bowl of dry ingredients, whisking together until just combined. (Do not overmix; it is okay if a few streaks of flower remain.)

2. Pour half of the batter into another bowl. Stir all of the cocoa powder and ¼ cup of the chocolate chips into one bowl of batter. Stir the remaining ¼ cup of the chocolate chips into the other bowl. Spoon into paper-lined muffin tin cups (I used a 24-muffin minimuffin tin, sprayed with canola oil), alternating spoon fuls from each of the two bowls and filling each cup about ⅔ full. Swirl the batter in each cup with a knife.

3. Bake 12 minutes; rotate the tin for even baking. Bake until a toothpick or cake tester inserted into the center of a muffin comes out clean, 5-8 minutes. (For mini-muffin tin, bake 10 minutes, then rotate and bake 4-6 minutes more.) Cool on a wire rack 10 minutes.