May 7, 2022 / Lyn Jones / 0 Comments
Chocolate marbled muffins are topped with chopped roasted almonds.
Rod and Derryn loved them! Makes 12
INGREDIENTS
2c plain flour
1/2c sugar
1T BP
1 tsp salt
3/4 c chopped toasted almonds*
1 beaten egg – room temperature
3/4 c orange juice
1/3c vegetable oil
1/4c unsweetened cocoa
1 tsp finely grated orange peel
1. Combine flour, sugar, BP & salt. Reserve 2T of the chopped almonds; stir the rest of the almonds into the drys.
2. In a separate bowl combine egg, OJ and oil. Stir this into the drys until all ingredients are moistened. Remove half of the batter to another bowl.
3. Stir cocoa into half of the batter, set aside. Stir orange peel into the remaining batter. Place paper liners in a 12-muffin pan.
4. Holding pan and tipping it to the side slightly, spoon in orange batter. Fill other side of muffin cups with chocolate batter. Sprinkle muffins with reserved chopped almonds.
5. Bake at 180 degrees FF for 20 mins. Serve warm.
* To toast almonds, spread out in a single layer on a baking sheet. Toast in a 160 degree FF oven,
stirring occasionally, for about 10-15 mins. Or toast in an ungreased skillet (shallow frypan) over med heat, stirring until golden brown and aromatic.
SUBSTITUTE RECIPES USE:
1. (“Dreamy..Ambitious kitchen). 1c chickpea flour and 1/2 cup fine almond flour with 2t BP plus 1 large orange and zest (1T), 2 large eggs, 1t V, 1/2t almond extract, 1/3c OJ (from 1 large orange), 1/4c nutmilk, 1T c.oil, 1/3 cup chocolate chips, plus 2T to sprinkle. Use fingers to rub zest into sugar at least 30 sec to infuse.
2. 100 ml Natural or orange-flavoured Yoghurt, 2 Eggs, 140 g melted Butter. Whisk these three into the drys. Can add a handful of dried cranberries. Mix gently and not for long, or rubbery.
3. 250 g zucchini grated & squeezed, 2 eggs, 100 ml Natural Yogurt (no orange, just choc chips)
https://hedgecombers.com/
4. another recipe used similar quantities but made orange puree from 1 orange and added that.
https://www.secretrecipenotebook.com/healthy-chocolate-orange-muffins.html and
Whole Orange Choc Chip Muffins (Dairy & Gluten Free)
5, 1c wholewheat and 1c spelt
Top original above with this sinful Chocolate Orange Buttercream recipe – it’s worth it! (I didn’t copy this https://hedgecombers.com/recipe cos it used both BP and bicarb – too much raising for me!) 2 oranges demerara sugar
- NOTE: they can be stored in an airtight cake tin for up to 3 days. The muffins can also be frozen for up to 3 months.
February 2, 2021 / Lyn Jones / 0 Comments
These are crisp, buttery, and lemony. They can be ring or horseshoe shaped, iced. Or cookies.
Makes 4 dozen
- 2¾ cups all-purpose white flour
- 1 teaspoon cream of tartar
- ½ teaspoon bicarb
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, slightly softened
- Scant 1 cup granulated sugar
- 1 large egg
- Generous 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract
- Lemon Glaze
- 1½ cups powdered sugar
- 1 tablespoon unsalted butter, very warm but not melted
- 1-2 tablespoons fresh lemon juice, room temp or slightly warm
- ½ teaspoon corn syrup
- 2 drops almond extract
1. Preheat oven to 350*. Grease several baking sheets.
2. In a large bowl thoroughly stir together the flour, cream of tartar, bicab and salt, set aside.
3. In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract until light and well blended. Beat or stir in flour mixture until well incorporated.
4. Gather up the dough and shape it into a ball. Cut it into quarters. Shape each quarter into a flat disc. Score each dish into quarters, then cut into 12 wedges.
5. Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2″-5″ long rope. Bring the ends of each rop together and press firmly to create a ring. Place on baking sheets, spacing 1 1/4″ apart.
6. Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes til just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
7. Using a spatula, immediately transfer the cookies to a wire rack to cool completely.
GLAZE (optional):
1. In a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice,
corn syrup almond extract (if using.and food coloring.till smooth and well blended.
2. Thin the mixture with enough additional lemon juice to produce a thin glaze.
3. Set the racks with cookies over wax paper to catch drips. dip top of each cookie into
the glaze.shake off the excess –. Let stand until the glaze completely sets – about 1 hour.
For an extra special look. Once the cookies are glazed, add a little food colouring to
leftover icing to intensify the hue, slightly — then pipe or drizzle zigzagged lines
across the cookie tops for an easy but effective contrasting garnish.
NUTRITION INFO
Serving Size: 1 (853) g
Servings Per Recipe: 1
AMT. PER SERVING % DAILY VALUE
Calories: 938.2
Calories from Fat 433 g 46 %
Total Fat 48.1 g 74 %
Saturated Fat 29.7 g 148 %
Cholesterol 174.9 mg 58 %
Sodium 328.7 mg 13 %
Total Carbohydrate 116.8 g 38 %
Dietary Fiber 2.5 g 10 %
Sugars 50.6 g 202 %
Protein 11 g 21 %
https://www.food.com/recipe/lemon-jumbles
