Ingredients (makes 10)
200g self-raising flour, sieved
1 tsp baking powder, sieved
1 tsp bicarbonate of soda, sieved
125g Whole Earth Brown Cane Sugar and Stevia Blend.
100ml rapeseed oil
2 eggs
2 oranges juiced (makes approx. 200ml freshly squeezed orange juice)
Zest of 2 oranges
3 tbsp JimJams 83% Less Sugar Chocolate Spread
Method
You will need a 12 hole muffin tin and 10 paper muffin cases.
Pre-heat oven to 180°c/350F/Gas 4.
In a bowl, mix together the flour, baking powder, bicarbonate of soda and the Brown Cane Sugar with Stevia Blend.
In another bowl, beat the oil, eggs and orange juice and then stir in the zest of the 2 oranges (keeping some aside for decoration if required).
Slowly add the ‘dry’ ingredients to the ‘wet’ ingredients and briefly fold to mix (do not overmix as this will create a denser muffin as opposed to light and fluffy – it is fine if the mixture is slightly lumpy).
Spoon the mixture evenly between the paper cases (fill each case two thirds full).
In another bowl, beat the oil, eggs and orange juice and then stir in the zest of the 2 oranges (keeping some aside for decoration if required).
Put 3 tbsp of JimJams 83% Less Sugar Chocolate Spread into a microwavable bowl/pourer and microwave for 30 seconds.
Gently pour a little of the chocolate on top of the mixture within each paper case and, using a toothpick, swirl the chocolate around.
Place in the oven and bake for 20-25 minutes until risen.
Remove from oven and allow to cool on a wire rack. Optional – once cool, sprinkle each muffin with the remaining orange zest to decorate.