Orange choc-chip muffins with orange icing
(at time of publication)
- 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
- ½ cup icingfrostingX sugar
- ½-1 orange, zest and juice
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.
If you haven’t got any buttermilk, use the same amount of low-fat plain yoghurt instead.
Uniced muffins can be frozen for up to 1 month.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 1g
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