Sue’s jaffa muffins

EAT ME. please.

I have a very real first world problem. I think this is even worse than when my air conditioner went onto turbo and made my apartment so cold I had to put on a jumper, during a heat wave. At the moment, get this, I have too many baked goods and not enough friends to eat them because I’m temporarily living abroad. I know!

In Melbourne it was easy, bake stuff, stuff disappeared. Bake stuff, stuff disappeared. People came over for wine, after two bottles of sem sauv they left merrily with a doggie bag of biscuits for work the next day. Sometimes I’d give stuff to the neighbours. Or, I’d mail them to Perth in lieu of buying people real gifts. Er, I mean, out of love.

Believe me, I’m doing my best. I eat a lot and love to eat. But I also like variety and cook to wind down. I need some hungry friends. The girls at work are happily taking some, but they’re skinny I tells you, skinny, and not eating enough.

This AWESOME muffin recipe is pinched from Sue, who lived next door to us when I was a kid. After school I’d go over and tell her about my day at primary school and play with her toddler. She’d often have these muffins fresh out of the oven. And I bet she was grateful I ate them. After all, food is best shared.

And yea, they taste just like jaffa lollies.

Ingredients
2 oranges: grate the rind from one orange, then squeeze them to make 1/2 cup of orange juice
125 grams butter, melted
2 large eggs
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups plain flour
90 grams dark chocolate chips

Method

  1. Preheat oven to 190 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Grate orange rind and squeeze the juice or the orange to make your 1/2 cup. Mix together butter, eggs, sugar, orange rind and orange juice.
  3. Add baking powder and baking soda, mix with a fork to get all the lumps out, you’ll see the rising agents working.
  4. Fold in flour and chocolate chips and mix until just combined.
  5. Spoon into the prepared muffin tin and bake for 15-20 minutes or until a skewer comes out clean and they bounce back to touch. Makes 12

Healthy? Until more of my baked goods disappear everything is calorie-free. Yes, I have the power. (update: they got eaten. 276 calories a muffin.)

Gluten free: No, and I’ve tried adapting it. No luck, they’re just not right.

Storage:They freeze well, otherwise best eaten within a couple of days. Store in airtight container.

Little aerodynamic movie missiles aka jaffas.

3 Comments on Sue’s jaffa muffins

  1. PJ
    15 June 2011 at 12:55 am (7 years ago)

    I LOVE these muffins!!! And they really do taste just like jaffa’s mmmmmm

    Reply
  2. Jane Farrow
    18 June 2011 at 10:50 am (6 years ago)

    we are making these tomorrow! will send you photos x

    Reply
    • Clever muffin
      18 June 2011 at 11:08 am (6 years ago)

      Awesome! I’m making anzacs today you’ll have that recipe up soon too x

      Reply

Comments are lovely

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