My ultimate team celebrated its fifth year with a late summer potluck picnic about a month ago. We made these muffins in the morning of the day of the picnic. Most of my teammates are omnivores, so in order to promote veganism I aimed at maximizing the decadence of the muffins. They are based on the Chocolate Muffins with Pink Peppercorns and Cinnamon, except they have extra chocolate in the form of chips, and instead of pink peppercorns and cinnamon, we used orange liqueur and orange zest. They were a big success, thought Anni, me, and the teammates!
This recipe makes 12 muffins. We also halved the recipe a few weeks back, and the results were just as delicious.
The dry mix:
- 4 dl wheat flour
- 1 dl dark cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
The wet mix:
- 1 dl liquid margarine
- 1 and 1/2 dl sugar
- 2 dl (sweetened) soy milk
- 2 dl plain soy yogurt
- 100 g chocolate, melted
- grated zest of 1 orange
- 2 and 1/2 tablespoons Grand Marnier (or another orange liqueur)
- 1 and 1/2 teaspoons vanilla sugar
- 1 and 1/2 dl chocolate chips
First, I preheated the oven to 175 degrees Celsius, greased our 12-cup muffin tin, and dusted it with cocoa powder.
We mixed all the ingredients of the dry and the wet mixes in separate bowls, and then mixed the two together, stirring with a fork until relatively smooth. Now it was time to add the chocolate chips, and stir a bit more to combine. Then we spooned the batter into the cups of the muffin tin, and placed the muffins on the middle rack of the preheated oven.
In our oven it took about 25 minutes for a toothpick inserted in a muffin to come out clean, indicating that they were ready. I placed the muffins upside down on a wooden rack to cool down for half an hour or so, and then packed them for the picnic.