Sunday, March 20, 2016


Dark chocolate orange muffin
I bought a muffin tin. You know, American-sized muffins, as opposed to normal Irish bun-sized ones. And then it took me ten shops to find the proper cases to go in them and, even then, I could only find boring plain ones. (Though I did find some snazzy yellow cardboard ones in Tiger that won't fit in the tin...)
The Dublin airport chocolate orange muffin
Anyway, I am addicted to the giant-sized choc-orange muffins that you get in Harvest Market in T2 in Dublin Airport. I would almost (almost) take a flight just to have one of those muffins. They make the whole airport shenanigan worthwhile.

But I'm not flying anywhere until May, so I have had to resort to making my own. The ones in the airport have a gooey, sweet, orange jammy curd in the centre (drool!) but I couldn't find a satisfactory recipe to match that. So I have adapted a few different recipes to make these delicious choc-chippy-orangey ones instead. These are a trial run for Easter Sunday, when I will probably (hopefully) take the time to ice and decorate them.

My helpers

238 kcal per muffin

Makes 6 large sized muffins, 10 bun/cupcake sized muffins or 12 minis


2/3 cup self raising flour
1/3 cup cocoa powder
1/4 cup caster sugar
1/2 cup dark chocolate chips (I used a 100g bag)
zest of an orange
1/4 cup milk
1/8 cup orange juice
1/8 cup veg oil (I used rapeseed)
1 medium egg, beaten


Preheat oven to 180 deg C
Zest and juice the orange
Mix together the flour, cocoa powder, sugar and choc chips
In a jug, mix together the orange juice, orange zest, milk, veg oil and beaten egg
Make a well in the centre of the flour and pour in wet ingredients
Mix and pour into muffin cases
Bake for 15 to 18 minutes

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