Orange choc-chip muffins with orange icing

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 12 (makes 12 muffins)

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

100g reduced-fat spread
¼ cup castor sugar
2 eggs, lightly beaten
1 cup self-raising flour
¼ cup apple purée
⅓ cup buttermilk
½ orange, zest
⅓ cup dark chocolate chips
IcingFrostingX
½ cup icingfrostingX sugar
½-1 orange, zest and juice

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Instructions

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1 Preheat oven to 180ºC. Line a 12-hole baking tin with paper muffin cases.

2 With a mixer or in a large bowl mix spread and sugar, beating well until fluffy and combined.

3 Alternately add eggs and flour until combined. Fold through remaining ingredients.

4 Divide among cases and bake for 20-25 minutes until golden and well risen.

5 To make icing, in a small bowl sift icing sugar and add as much orange juice as is needed to form a glacè icing. Add zest and drizzle onto muffins once cooled.

6 Store without icing in an airtight container or a resealable bag to keep for up to 2 days.

Variations

If you haven’t got any buttermilk, use the same amount of low-fat plain yoghurt instead.

HFG tip

Uniced muffins can be frozen for up to 1 month.

Nutrition Info (per serve)

Calories 160 cal

Kilojoules 670 kJ

Protein 3 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 1 g

Sodium 80 mg

Calcium 30 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.