These muffins were a happy discovery. This is the third batch I’ve made in two weeks! They came in to being as a way of using up left over mixed peel from a chocolate pan forte I made at Christmas time. They got gobbled up so fast I’ve now had to buy more peel!
Make them dairy free by substituting coconut or almond milk for the regular milk, and make sure you buy dairy free dark chocolate.
- 280g self raising flour
- 140g caster sugar
- 2tsp baking powder
- 120ml sunflower oil
- 2 eggs
- 100ml Milk
- 1-2tsp orange extract (to taste)
- 60g mixed peel
- 100g dark chocolate (I used 74% cocoa solids), cut into small chunks
Preheat the oven to 180°C. Line a 12 hole muffin tin with muffin cases.
Put all the dry ingredients into a large bowl. Measure the oil into your mug or measuring jug and add the eggs. Top up with the milk up to make 300ml of liquid ingredients. Add this to the dry ingredients along with the orange extract, if using, and stir to combine. Add more milk if it is very stiff.
Stir in the mixed peel and chocolate, and spoon into the paper cases. Bake for 23 minutes, or until springy to touch.
How are you using up your Christmas left overs?