I have been meaning to use my long-overdue poppy seeds in my baking. But I'm not sure on why I kept postponing to use them. So yesterday I had planned to bake the Lemon Poppy Seeds Muffins by making it in minis. To my horror ( the exaggerate me ), I saw that the poppy seeds was gone ! Long story short, my brother threw them away. And the lemons had gone bad because I had bought it last week and never use them. My bad. ;(
So I had to improvise with what I have. For the lemon part I changed to orange, and poppy seed I changed to chocolate rice. I baked two batches of these mini muffins. For the second batch, I used chocolate chips instead of chocolate rice. It's common sense that orange goes very well with chocolate, so these minis is absolutely recommended ! Again, Dorie did not fail me.
Orange Chocolate Rice/Chip Mini Muffins
Adapted from Dorie Greenspan's Baking: From My Home to Yours
- 2/3 cup sugar
- Grated zest and juice of 1 orange ( For the second batch I used 2 large Sunkist oranges )
- 2 cups all-purpose flour
- 2 tspn baking powder
- 1/4 tspn baking soda
- 1/4 tspn salt
- 3/4 cup sour cream ( 175 gram )
- 2 eggs
- 1 tspn vanilla
- 8 tbspn butter ( 113 gram ), melted and cooled
- 2 tbspn chocolate rice or 1/3 cup or more chocolate chips
- Pre-heat oven to 190 degrees C. Butter or line muffin pan.
- Rub sugar and zest together with fingertips until moist and frangrance is strong.
- Whisk in flourm baking powder, baking soda and salt.
- In other bowl, whisk together sour cream, eggs, vanilla, juice and melted butter until well combined.
- Pour liquid ingredients over dry ingredients and combine together with spatula gently but quickly. Stir in chocolate rice/chips.
- Divide batter evenly among muffin cups. I used 1 tbspn for each muffin cup.
- Bake for 12-15 mins or until tops are golden and thin knife inserted comes out clean.
- Transfer pan to wire rack and cool for 5 mins. Cool completely before serve ( if you can wait that long ;p )