Help! ISO: Muffin recipe

[gaja]

I invited my brother and his family over for breakfast tomorrow morning and I want to make his favorite muffins... problem is, I lost the recipe!! This is an orange and chocolate-chip muffin recipe I found in FITNESS magazine (I think) a few years ago. Does anyone have this recipe - or something similar - please?
Thanks!
Gaja

[Vicanddi]

Here are two recipes that I have not tried yet, but they look good. Hope one of them is what you are looking for.

Mandarin Orange/Chocolate Chip Muffins

3 cups flour
3 teaspoons baking powder
3/4 teaspoons salt
1 teaspoon soda
1 cup sugar
2/3 cup vegetable oil
1 cup orange juice
2/3 cup chocolate chips
One 11-ounce can mandarin oranges, drained
2 eggs
Topping:
1 cup shredded coconut
1/3 cup white sugar
2 Tablespoons melted butter

Mix sugar and oil, beat in eggs, add orange juice, chips, mandarin oranges. Mix dry ingredients; gradually add liquid mixture; and stir just until blended.

Ice cream scoop batter into muffin paper-lined muffin tins. Preheat oven to 375 degrees. Mix topping ingredients and sprinkle on muffin batter. Bake for 15 to 20 minutes until golden brown.

Makes: 2 dozen delicious muffins.


Chocolate Chip Orange Muffins

1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/4 c. vegetable oil
1 1/2-2 tsp. grated orange peel
1/2 tsp. salt (can be omitted)
1 egg
1/2 c. milk
3/4 c. chocolate chips

Sift together flour, sugar, baking powder and salt. Beat egg and add to mixture. Then add milk and oil only to moisten batter. Mix in chocolate chips and orange peel. Fill greased muffin tins 2/3 full. Bake in hot oven at 400 degrees for 20-25 minutes. Yield: 12 muffins.

[gaja]

Dianne, thank you SO much! I made the Chocolate Chip Orange Muffins and they were really good. The only changes I made were to use buttermilk instead of milk; once the muffins were slightly cool, I dipped them in orange juice and sprinkled some sugar on top. My brother loved them! Thank you!!
Gaja

[Vicanddi]

Gaja,

Glad to hear it worked out. I would have never thought of dipping the muffins in OJ. Sounds interesting, I will have to try that, thanks for the tip!

[Kathy B]

I made the Chocolate Chip Orange Muffins this AM to take for Sunday School refreshments, and they were very good. I made a double batch, and then made them in mini muffin pans (baked about 12 minutes) and I got 56. I did sub buttermilk for the milk, so added 1 tsp. soda. I dusted the tops with powdered sugar which looked very nice. I had to chase DD and DS out of the kitchen so they wouldn't eat them all before we left for church. Thanks for sharing!

[foodfiend]

I am enjoying the Chocolate-Chip Orange muffins with a mug of tea. They very tasty and so simple to make. Definite repeater. I'll even take them to the office!

[Vicanddi]

Originally posted by Kathy B
I did sub buttermilk for the milk, so added 1 tsp. soda.

Kathy, I've never heard of this before. I use buttermilk often as a sub for regular milk when I make muffins. Should I be adding soda every time I do this??? Thanks for the tip!

BTW, thanks for bringing these muffins back up.....

[Kathy B]

Dianne, The baking soda reacts with the acid in buttermilk to help leaven the muffins. I know I have seen recipes using buttermilk that do not call for anything but baking powder, and I have seen recipes without any kind of acidic ingredient that call for soda, and some recipes even call for both. I don't pretend to know all the science behind it, but what I learned from my mom is that if you use buttermilk, yogurt, sour cream or any other acidic ingredient, the recipe should have a bit of soda. If your muffins turn out OK with just Baking Powder, I wouldn't even worry about it. But since I was ALTERING the recipe from it's original form, I figured I'd play it on the safe side and add a little.

Here is what I found on Cook's Thesaurus:

Baking soda is alkaline, and when mixed with acidic ingredients, it reacts and releases bubbles of carbon dioxide. These bubbles, when trapped inside batter, help baked goods rise. Baking powder contains baking soda, along with acidic salts that react with the soda when they get wet or heated. Recipes that call for both baking powder and baking soda are probably using the baking soda to offset extra acidity in the batter (from ingredients like buttermilk or molasses) and to weaken the proteins in the flour. Omitting the baking soda from these recipes may alter the color or flavor of whatever you're baking, and make it less tender.


Hope that helps. And thanks again for the recipe!!

[gaja]

Funny that this thread resurfaces after so long Since then I found the recipe I thought I had lost. Here it is:

Chocolate Chip – Orange Muffins
Makes 12 muffins

2¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons miniature semisweet chocolate chips (I use WAY more than that!)
¾ cup granulated sugar (reserve 1 tablespoon for topping)
2/3 cup plain nonfat yogurt
1 tablespoon grated orange peel
2/3 cup orange juice (reserve 3 tablespoons for topping)
1 large egg + 1 egg white
3 tablespoons vegetable oil
1½ teaspoon vanilla extract

1. Preheat oven to 375º.
2. In a large bowl, stir together the flour, baking powder, baking soda, and salt. Stir in the chocolate chips.
3. In a medium bowl, whisk together the sugar, yogurt, orange peel, orange juice, whole egg, egg white, oil, and vanilla extract. Pour wet ingredients over dry and mix together until just blended.
4. Spoon evenly into muffin cups, filling each almost to the top. Bake 20 to 25 minutes, or until golden and springy to the touch. Turn out pan onto a rack.
5. In a shallow bowl, mix reserved orange juice and sugar. Dip tops of warm muffins in mixture; with a spoon, dribble any remaining mixture over the muffins.

[Vicanddi]

Originally posted by Kathy B
Dianne, The baking soda reacts with the acid in buttermilk to help leaven the muffins. I know I have seen recipes using buttermilk that do not call for anything but baking powder, and I have seen recipes without any kind of acidic ingredient that call for soda, and some recipes even call for both. I don't pretend to know all the science behind it, but what I learned from my mom is that if you use buttermilk, yogurt, sour cream or any other acidic ingredient, the recipe should have a bit of soda. If your muffins turn out OK with just Baking Powder, I wouldn't even worry about it. But since I was ALTERING the recipe from it's original form, I figured I'd play it on the safe side and add a little.

Here is what I found on Cook's Thesaurus:

Baking soda is alkaline, and when mixed with acidic ingredients, it reacts and releases bubbles of carbon dioxide. These bubbles, when trapped inside batter, help baked goods rise. Baking powder contains baking soda, along with acidic salts that react with the soda when they get wet or heated. Recipes that call for both baking powder and baking soda are probably using the baking soda to offset extra acidity in the batter (from ingredients like buttermilk or molasses) and to weaken the proteins in the flour. Omitting the baking soda from these recipes may alter the color or flavor of whatever you're baking, and make it less tender.


Hope that helps. And thanks again for the recipe!!

This helps a lot; thanks so much for sharing! I've been working on developing a muffin recipe, using buttermilk, with just b. powder, and it's good, but I still need to make a few changes. Sounds like adding soda will be one of them. Thanks again for the help

Gaja, thanks for posting your long-lost recipe...sounds yummy!

[Kathy B]

Dianne,
Glad to help! Hope you will share your recipe when you are done tinkering with it.

gaja,
Thanks for sharing your light Chocolate Chip Orange Muffins. The ones I made were gone in less than a day between my Sunday School class and my own kids. I have already promised DD I would be making them again very soon. I think I will give yours a try. I'm glad to know you use WAY MORE than 3 Tablespoons of mini chips. I will be following your example!

[foodfiend]

I just made the muffins from Fitness magazine...a private taste-test against the Chocolate Chip-Orange Muffins I made yesterday. These were interesting. The texture is much lighter, though that could be because I subbed sour cream for milk in the other recipe as I always do. By all means, use more than 3 tbsp. chocolate chips! I might actually prefer the Chocolate Chip-Orange Muffins because the orange juice doesn't seem to add much to the batter. In fact, it sort of dilutes the chocolate-orange zing. Still a good recipe, though.

[newcook]

I was wondering if anyone tried lightening the Mandarin Orange/Chocolate Chip Muffins. I felt like making them but Mastercook tells me there are 219 calories per muffin. I like to try to stay around 150-160 calorie range.

[Kathy B]

I was wondering if anyone tried lightening the Mandarin Orange/Chocolate Chip Muffins. I felt like making them but Mastercook tells me there are 219 calories per muffin. I like to try to stay around 150-160 calorie range.

I would try cutting the oil to 1/2 cup and omit the coconut topping. That would probably go quite a ways towards cutting the calories to the level you want. If you don't want to give up the coconut flavor, just add 1/3 c or so to the batter.

[newcook]

Kathy B, I'll give that a try. I'm not sure the coconut is necessary for the overall taste. I might try making one or two muffins with the topping just to test if the coconut does add something very special.

Thanks for your help

[newcook]

I made a lightened version of Mandarin Orange/Chocolate Chip Muffins and yum they were good. They are not very large, but not too small either, and the coconut topping is really good on them.

Thanks Vicanddi for posting the recipe.



* Exported from MasterCook *

Mandarin Orange/Chocolate Chip Muffins Lightened Version

Recipe By :Modified from Justin Trails Bed and Breakfast Resort
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups flour
1 1/8 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon soda
1/4 cup sugar
1/4 cup Splenda
1/8 cup vegetable oil
1/2 cup orange juice
1/4 cup chocolate chips
3/4 cup mandarin oranges in light syrup -- drained and rinsed (I used 2 individual serving containers)
1 egg
Topping:
1/2 cup shredded coconut
1/8 cup white sugar
3 teaspoons melted butter

Mix sugar and oil, beat in egg, add orange juice, chips, mandarin oranges. Mix dry ingredients; gradually add liquid mixture; and stir just until blended.

Ice cream scoop batter into muffin paper-lined muffin tins. Preheat oven to 375 degrees. Mix topping ingredients and sprinkle on muffin batter. Bake for 15 to 20 minutes until golden brown.

Source:
"Vicanddi, CLBB (modified)"
S(Internet Address):
"http://www.virtualcities.com/ons/wi/l/wil16012.htm"

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Per Serving (excluding unknown items): 156 Calories; 7g Fat (41.0% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4086 0 0 4923 1440 0