So muffin Thursday is being blogged on Friday morning this week. This recipe from Brooklyn Gallery is supposed to make an orange quick bread but I adapted it to be a muffin recipe by changing the cook temp from 350 to 400. Mikey said this was one of the best muffins I've ever made- almost as good as the Jewish Honey Cake he loved so much. And Mole and my Aunt Nan visiting from NYC liked them too!!
Makes about 10 muffins...
1 cup white flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 tsp ground powdered ginger
1/2 teaspoon salt
2 tablespoons butter (melted in microwave)
1/2 cup sugar
1 egg
1/4 cup orange juice
3/4 cup hot water
zest of one orange
zest of one lemon
1 1/2 can mandarin oranges
1 cup chocolate chips
Preheat the oven to 400°F.
In a large bowl, mix together the flours, baking powder, baking soda, ginger, and salt. Set aside.
In another bowl, mix the butter, sugar, egg, OJ, water, and zests.
Pur the dry bowl into the wet and mix until almost combined.
Add the mandarin oranges and chocolate chips and finish stirring, just until combined. You don't want to over-mix a muffin or it will deactivate the baking soda and powder and you'll have a flat dense muffin. Grosssssssss!
Portion your muffins into a regular-sized muffin pan and add a few extra chocolate chips or some sprinkled sugar to the top.
Bake for about 15-20 mins until they are golden and bounce back to the touch. Watch out these cooked quicker than I thought!!
Adapted from James Beard’s American Cookery
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